Vegetable Lasagna Recipe

Here it is!

* 9 uncooked lasagna noodles
* 1 teaspoon olive oil
* Cooking spray
* 1-1/4 cups chopped broccoli
* 3 chopped carrots
* 6 chopped scallions
* 1-1/2 minced garlic cloves
* 1 big can mushrooms
* ½ red pepper
* 3 tbsp butter
* 3 tablespoons all-purpose flour
* 1 cup milk
* 1/4 cup fresh Parmesan cheese
* 1/4 teaspoon pepper
* 5 oz frozen chopped spinach
* red pepper to taste
* 1cup low fat cottage cheese
* 1 cup low fat mozzarella cheese, shredded

1. Boil lasagna noodles per directions on the box.
2. Saute carrots, onions, garlic, mushrooms and peppers and broccoli in olive oil. Sauté until tender and set aside.
3. Combine mozzarella and cottage cheeses and red pepper in a bowl. Mix until and set aside.
4. In a saucepan, stir together flour and butter until well blended, then add milk. Heat to boiling, stirring constantly. Remove from heat when thick (it will take about 5 minutes). Season with pepper and add 1/8 cup of Parmesan. Stir until smooth, then mix in the spinach.
5. Spray a 9×9 inch baking dish with cooking spray. Spread 1/2 cup of the spinach mixture on the bottom. Next, then lay 3 lasagna noodles over the spinach mixture (you may need to cut noodles to fit the pan).
6. Pour spinach mixture over the noodle layer to cover.
7. Spread ½ cheese mixture over the noodles.
8. Spread half the carrot-onion-broccoli mixture over that, then add another layer of noodles.
9. Pour spinach mixture over the noodle layer to cover.
10. Spread the rest of the cheese mixture over the noodles.
11. Spread the rest of the carrot-onion-broccoli mixture over that, then top with a layer of noodles.
12. Spread the rest of the spinach mixture over the noodles and sprinkle with 1/8 cup Parmesan cheese. If there is not enough, add a little cottage cheese and milk and heat until thickened, then spread on top.
13. Cover and bake at 375 degrees for 30-35 minutes. Let stand 10 minutes before serving.