Garden Lasagna

Ingredients

• 0.3 teaspoon pepper black divided freshly ground
• 0.7 cup carrots chopped
• 1.5 cups whole-kernel corn fresh frozen thawed
• 0.3 cup flour all-purpose
• 1 cup basil fresh chopped
• 0.1 teaspoon ground nutmeg 
• 0.5 teaspoon kosher salt divided
• 1 cup curd cottage cheese 1% low-fat
• 3 cups milk 1% low-fat
• 1.5 teaspoons olive oil 
• 1 cup onion chopped
• 5 ounces no-boil lasagna noodles such as Barilla
• 2 ounces parmesan cheese grated
• 4 ounces preshredded part-skim mozzarella cheese 
• 1 pound zucchini chopped

Equipment

• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 40
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add zucchini, onion, and carrot; saut 8 minutes or until lightly browned.
4. Remove from heat; stir in corn, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and stir over medium heat until mixture comes to a boil; reduce heat and simmer 2 minutes, stirring constantly.
7. Remove from heat; stir in cottage cheese, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
8. Spread 1/2 cup white sauce in bottom of an 11- x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the remaining white sauce (about 1 cup). Top with 3 noodles, remaining vegetable mixture, half the remaining sauce, and 3 more noodles.
9. Spread the remaining white sauce over noodles. Cover with foil and bake at 400 for 25 minutes. Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown.
10. Let stand 15 minutes.