White Vegetable Lasagna

Ingredients

• 16 ounces lasagna noodles, cooked
• Roasted Veggies
• 3 zucchini, cut in half lengthwise then thinly sliced
• 2 red bell peppers, chopped
• 16 ounces cremini mushrooms, sliced (baby bellas)
• 1 tablespoon olive oil
• Sauce
• 1 tablespoon olive oil
• 2 -3 shallots, minced (about 1/2 cup)
• 4 garlic cloves, minced
• 1 teaspoon italian seasoning or 1 teaspoon dried basil
• 2 tablespoons all-purpose white flour
• 1 1/2 cups 1% low-fat milk
• 1/2 cup light cream
• 1 cup gouda cheese, shredded
• 1/2 cup asiago cheese, shredded (3/4 oz)
• 2 cups frozen chopped spinach, thawed and squeezed dry
• 13 3/4 ounces water-packed artichoke hearts, drained and chopped
• 1/2 cup dried sun-dried tomato, chopped kitchen shears work good (1.5oz)
• salt and pepper, to taste
• 1/4 teaspoon crushed red pepper flakes (to taste)
• Filling
• 16 ounces low fat cottage cheese (2 cups)
• 1 large egg, lightly beaten
• 1 teaspoon dried basil
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes, more to taste
• 3 cups part-skim mozzarella cheese, shredded