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Ingredients

12 lasagna noodles 2 tablespoons olive oil 2 heads fresh broccoli, chopped 2 carrots, thinly sliced 1 large onion, chopped 2 green bell peppers, chopped 2 small zucchini, sliced 3 cloves garlic, minced ½ cup all-purpose flour 3 cups milk ¾ cup Parmesan cheese, divided ½ teaspoon salt ½ teaspoon pepper 1 (10 ounce) package frozen chopped spinach, thawed 1 (8 ounce) container small curd cottage cheese 24 ounces ricotta cheese 2 ½ cups shredded mozzarella cheese, divided

Nutrition Info

374.9 calories carbohydrate: 37 g cholesterol: 44.7 mg fat: 14.9 g fiber: 4 g protein: 25 g saturatedFat: 7.8 g servingSize: - sodium: 529.9 mg sugar: 7.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-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. Saute 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.

12 servings

A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.