Ingredients

• 12 lasagnas noodles
• 2 tablespoons olive oil
• 2 heads fresh broccoli , chopped
• 2 carrots , thinly sliced
• 1 large onion , chopped
• 2 greens bell peppers , chopped
• 2 small zucchini , sliced
• 3 cloves garlic , minced
• 0.5 cups all-purpose flour
• 3 cups milk
• 0.75 cups Parmesan cheese , divided
• 0.5 teaspoons salt
• 0.5 teaspoons pepper
• 1 , 10 ounce
• 1 , 8 ounce
• 24 ounces ricotta cheese
• 2.5 cups shredded mozzarella cheese , divided

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
2. 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. 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. 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. 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. 6 Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Nutrition per serving