Garden-Style Lasagna

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 6 ounces broccoli chopped
• 8 ounces carrots thinly sliced
• 2.3 ounces flour all-purpose
• 10 ounce spinach frozen thawed drained chopped
• 4  garlic clove minced
• 12  lasagne pasta sheets divided
• 1.5 cups cottage cheese 1% low-fat
• 3.5 cups milk 1% low-fat
• 1 Dash nutmeg 
• 2 teaspoons olive oil divided
• 2 cups onion chopped
• 4 ounces parmesan fresh divided grated
• 8 ounces part-skim mozzarella cheese divided
• 1 teaspoon salt divided
• 8 ounces to 3 sized squashes yellow chopped
• 8 ounces zucchini chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Preheat oven to 37
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
3. Add onion to pan; saut 4 minutes or until lightly browned.
4. Add garlic; saut 1 minute. Spoon onion mixture into a large bowl.
5. Heat 1 teaspoon oil in pan over medium-high heat.
6. Add zucchini and yellow squash; saut 4 minutes or until tender and just beginning to brown.
7. Add to onion mixture.
8. Heat remaining 1 teaspoon oil in pan over medium-high heat.
9. Add sliced carrot; saut 4 minutes or until tender.
10. Add chopped broccoli; saut 4 minutes or until crisp-tender.
11. Add to onion mixture.
12. Sprinkle with 1/2 teaspoon salt; toss well to combine.
13. Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly.
14. Remove from heat.
15. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
16. Combine cottage cheese and 1 1/2 cups mozzarella; stir well.
17. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles.
18. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella.
19. Cover and bake at 375 for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown.
20. Let stand 10 minutes before serving.