Garden Style Lasagna
Pasta
Cooking spray
2 cups chopped onion
4 garlic cloves, minced
2 teaspoons olive oil, divided
2 cups chopped zucchini (about 8 oz)
2 cups chopped yellow squash (about 8 oz)
2 cups thinly sliced carrots (about 8 oz)
2 cups chopped broccoli (about 6 oz)
1 teaspoon salt, divided
½ cup all-purpose flour (about 2¼ oz)
3½ cups low-fat milk
1 cup (4 oz) grated fresh Parmesan cheese, divided
¼ teaspoon freshly ground black pepper
Dash of nutmeg
1 (10-oz) package frozen chopped spinach, thawed and drained
1½ cups 1% low-fat cottage cheese
2 cups (8 oz) preshredded part-skim mozzerella cheese, divided
12 precooked lasagna noodles
Serves 12
Preheat oven to 375°.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 4 minutes or until lightly browned. Add garlic; saute 1 minute. Spoon onion mixture into large bowl.
Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; saute 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; saute 4 minutes or until tender. Add chopped broccoli; saute 4 minutes or until crisp tender. Add to onion mixture. Sprinkle with½ teaspoons salt; toss well to combine.
Place flour in medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add½ cups Parmesan, remaining½ teaspoons salt, pepper, and nutmeg; stir until smooth. Stir in spinach.
Combine cottage cheese and 1½ cups mozzarella; stir well. Spread½ cups 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 1½ cups), half of vegetable mixture (about 2½ cups), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining½ cups Parmesan cheese and remaining½ cups 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.