Heat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch
casserole dish.
Bring a large pot of lightly salted water to a boil.
Add lasagna noodles and cook for 8 to 10 minutes or until al dente;
drain.
Heat oil in a large cast iron skillet over medium heat. When oil
is hot add broccoli, carrots, onions, bell peppers, zucchini and
garlic. Sauté for 7 minutes; set aside.
Place flour in a medium saucepan and gradually whisk in milk until
well blended. Bring to a boil over medium heat. Cook 5 minutes,
or until thick, stirring constantly.
Stir in 1/2 cup Parmesan cheese,
salt and pepper; cook for 1 minute, stirring constantly.
Remove
from heat; stir in spinach. Reserve 1/2 cup spinach mixture.
In a small bowl combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the prepared
pan.
Layer noodles, ricotta mixture, vegetables, spinach mixture
and 2 cups mozzarella cheese, ending with noodles. Top with reserved
spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan
cheese.
Bake in preheated oven for 35 minutes, or until lightly
browned on top.
Cool for approximately 10 minutes before serving.
Yield: 12 servings
Posted by Tiffany at Recipe Goldmine 2/6/2002 9:52 am.