cheesy vegetable lasagna

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Servs: 12  Prep: 35m  Cook: 35m  

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

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 (10 ounce) package frozen chopped spinach, thawed 1 (10 ounce) package frozen chopped spinach, thawed
•   1/2 teaspoon pepper 1/2 teaspoon pepper
•   12 lasagna noodles 12 lasagna noodles
•   2 carrots, thinly sliced 2 carrots, thinly sliced
•   1 (8 ounce) container small curd cottage cheese 1 (8 ounce) container small curd cottage cheese
•   3 cups milk 3 cups milk
•   2 1/2 cups shredded mozzarella cheese, divided 2 1/2 cups shredded mozzarella cheese, divided
•   2 heads fresh broccoli, chopped 2 heads fresh broccoli, chopped
•   24 ounces ricotta cheese 24 ounces ricotta cheese
•   2 green bell peppers, chopped 2 green bell peppers, chopped
•   3 cloves garlic, minced 3 cloves garlic, minced
•   2 small zucchini, sliced 2 small zucchini, sliced
•   1 large onion, chopped 1 large onion, chopped
•   2 tablespoons olive oil 2 tablespoons olive oil
•   1/2 cup all-purpose flour 1/2 cup all-purpose flour
•   3/4 cup Parmesan cheese, divided 3/4 cup Parmesan cheese, divided
•   1/2 teaspoon salt 1/2 teaspoon salt

Instructions

1. 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
   2. 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.
   3. 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.
   4. 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.
   5. 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.
   6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

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