2 c. chopped onion
4 garlic cloves minced
2 tsp olive oil
2 c. chopped zucchini
2 c. chopped yellow squash
2 c. thinly sliced carrot
2 c. chopped broccoli
1 tsp salt
½ c. flour
3 ½ c. milk
1 c. grated parmesan cheese
¼ tsp black pepper
Dash of nutmeg
1 pkg chopped spinach squeezed dry
1 ½ c. cottage cheese
2 c. shredded mozzarella
12 cooked lasagna noodles
Heat pan over med-high heat. Coat with cooking spray. Add onion to pan and sauté 4 min or until lightly browned. Add garlic and sauté 1 min. Spoon into large bowl.
Heat 1 tsp oil in pan and add zucchini and squash. Sauté until tender. Add to onions.
Heat remaining tsp oil. Add carrots and sauté 4 min or until tender. Add broccoli and sauté 4 min or until crisp tender. Add to onion mixture. Sprinkle with ½ tsp salt and toss to combine.
Place flour in med. Saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over med heat and cook 2 min or until thick, stirring constantly. Remove from heat. Add ½ c. parmesan, ½ tsp salt, pepper and nutmeg, stir until smooth. Stir in spinach.
Combine cottage cheese and 1 ½ c. mozzarella, stir well. Spread ½ c. spinach mixture in bottom of 13x9 pan coated with cooking spray. Arrange 4 noodles over spinach mixture and top with half of cottage cheese mixture (about 1 ½ c.), half of vegetable mixture and 1 c. spinach mixture. Repeat layers ending with noodles. Spread remaining spinach mixture over noodles. Sprinkle with remaining ½ c. parmesan and ½ c. mozzarella.
Cover and bake at 375 for 20 min. Uncover and bake an additional 20 min or until cheese is bubbly and beginning to brown. Let stand 10 min before serving.
Cooking Light
