Ingredients:
Directions:
1. Preheat oven to 375F. Grease a 9x13" casserole dish.
2. Cook lasagna noodles per package directions, drain, set aside.
3. Heat oil in a large frying pan over medium heat. When oil is hot, add broccoli, carrots, onion, bell peppers, zucchini and garlic. Saute for about seven minutes, or until veggies are slightly tender; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat, stirring occasionally. Cook for five minutes or until thick, stirring constantly.
5. Stir in 1/2 cup Parmesian cheese, salt and pepper to the milk mixture; cook for one minute, stirring constantly. Remove from heat, stir in thawed spinach.
6. Reserve 1/2 cup of the milk mixture. Reserve 1/2 cup of mozzarella cheese. In a small bowl, combine cottage and ricotta cheeses.
7. Spread about 1/2 cup of spinach mixture in the bottom of the prepared 9x13" dish. Layer noodles, ricotta mixture, vegetables, milk mixture and mozzarella cheese, ending with noodles. Top with reserved spinach mixture, reserved 1/2 cup mozzarella cheese and remaining 1/4 cup of Parmesian cheese.
8. Bake uncovered in preheated oven for about thirty-five minutes, until lightly browned on top. Cool for approximately ten minutes before serving.