Garden Style Lasagna

 

Ingredients: 

2 cups chopped onion 

 

4 garlic cloves, minced 

 

2 teaspoons olive oil, divided 

 

2 cups chopped zucchini (about 8 ounces) 

 

2 cups chopped yellow squash (about 8 ounces) 

 

2 cups thinly sliced carrot (about 8 ounces) 

 

2 cups chopped broccoli (about 6 ounces) 

 

1 tsp salt, divided 

 

1/2 cup all-purpose flour (about 2 1/4 ounces) 

 

3 1/2 cups 1% low-fat milk 

 

1 cup (4 ounces) grated fresh Parmesan cheese, divided 

 

1/4 tsp freshly ground black pepper 

 

Dash of nutmeg 

 

1 (10-ounce) package frozen chopped spinach, thawed and drained 

 

1 1/2 cups 1% low-fat cottage cheese 

 

2 cups (8 ounces) pre-shredded part-skim mozzarella cheese, divided 

 

12 precooked lasagna noodles, divided 

 

Cooking spray 

 

Directions:  

 

Preheat oven to 375°. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. 

 

Add onion to pan, and sauté 4 minutes or until lightly browned. Add garlic, and sauté 1 minute. 

 

Spoon onion mixture into a large bowl. 

 

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash, and sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture. 

 

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot, and sauté 4 minutes or until tender. Add chopped broccoli, and sauté 4 minutes or until crisp-tender. Add to onion mixture. 

 

Sprinkle with 1/2 teaspoon salt, and toss well to combine.

 

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat, and cook 2 minutes or until thick, stirring constantly. 

 

Remove from heat. Add 1/2 cup Parmesan, remaining 1/2 teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach. 

 

Combine cottage cheese and 1 1/2 cups mozzarella; stir well. 

 

Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. 

 

Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 cups), half of vegetable mixture (about 2 1/2 cups), and about 1 cup spinach mixture. 

 

Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 cup Parmesan and remaining 1/2 cup mozzarella. 

 

Cover and bake at 375° for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. 

 

Let stand 10 minutes before serving.

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