Four-Cheese Vegetable Lasagna

Ingredients

• 2 cups broccoli chopped
• 1.5 cups carrots thinly sliced
• 0.5 cup flour all-purpose
• 3  garlic clove minced
• 1 cup spring onion sliced
• 12  lasagne pasta sheets uncooked
• 1.5 cups cottage cheese 1% low-fat
• 3 cups milk 1% low-fat
• 2 ounces parmesan fresh divided grated
• 4 ounces part-skim mozzarella cheese shredded
• 0.3 teaspoon pepper 
• 0.5 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 10 ounce spinach frozen dry thawed drained chopped
• 2 ounces swiss cheese shredded
• 2 teaspoons vegetable oil 

Equipment

• sauce pan
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Cook lasagna noodles, omitting salt and fat.
2. Drain; set aside.
3. Preheat oven to 37
4. Heat oil in a Dutch oven coated with cooking spray over medium heat until hot.
5. Add broccoli and next 4 ingredients (broccoli through garlic), and saut 7 minutes. Set aside.
6. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly.
7. Add 1/4 cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly.
8. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside.
9. Combine cottage cheese, mozzarella, and Swiss cheese; stir well.
10. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles.
11. Spread reserved 1/2 cup spinach mixture over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 375 for 35 minutes.
12. Let stand 10 minutes before serving.
13. Sprinkle with pepper, if desired.