Vegetable Lasagna

Directions

1. 1
   Preheat oven to 375 degrees F.
2. 2
   Grease a 9 x 13 inch casserole dish.
3. 3
   Bring a large pot of lightly salted water to a boil.
4. 4
   Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
5. 5
   Heat oil in a large skillet or dutch oven over medium heat.
6. 6
   When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic.
7. 7
   Saute for 7 minutes; set aside.
8. 8
   In a medium saucepan, heat the butter over medium-low heat until melted.
9. 9
   Add the flour and stir until smooth.
10. 10
    Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
11. 11
    Meanwhile, heat the milk in a separate pan until just about to boil.
12. 12
    Ladle the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
13. 13
    Bring to a boil.
14. 14
    Cook 10 minutes, stirring constantly.
15. 15
    Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly, then remove from heat.
16. 16
    Remove from heat; stir in nutmeg and spinach.
17. 17
    (Make sure you squeeze all moisture from the spinach).
18. 18
    Reserve 1/2 cup spinach mixture.
19. 19
    In a small bowl combine cottage and ricotta cheeses; stir well.
20. 20
    Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan.
21. 21
    Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles.
22. 22
    Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
23. 23
    Bake in preheated oven for 35 minutes, or until lightly browned on top.
24. 24
    Cool for approximately 10 minutes before serving.