Vegetable Alfredo Lasagna

• 12-20 lasagna noodles (depending on how many layers/whether using no-bake, no-bake noodles need more to cover)
• 4 Tbsp. olive oil
• 2 heads fresh broccoli, chopped
• 2 carrots, thinly sliced
• 1 lg onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 small zucchini, thinly sliced
• 1 carton baby portobella mushrooms, thinly sliced
• 3 cloves garlic, minced
• 3/4 C. all-purpose flour
• 4 1/2 C. milk
• 3/4 C. parmesan cheese, divided
• 1/2 C. romano cheese, divided
• 3/4 tsp. salt
• 3/4 tsp. pepper
• 3 C. fresh spinach, chopped
• 1 (8oz) container small curd cottage cheese
• 24 oz ricotta cheese
• 2 1/2 C. shredded mozzarella cheese, divided
• 3-4 pints marinara sauce

1. 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
2. 2. Bring a large pot of salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. (I use no bake noodles to save time)
3. 3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini, mushrooms and garlic. Saute for 7 minutes or until tender; 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, 1/4 cup romano cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1 cup spinach mixture.
5. 5. In a small bowl combine cottage and ricotta cheeses; stir well.
6. 6. Spread about 3/4 cup of spinach mixture in the bottom of the prepared pan (enough to evenly cover bottom). Layer noodles, ricotta mixture and marinara, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with marinara, reserved spinach mixture, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, and 1/4 cup romano cheese.
7. 7. Bake in preheated oven for 45-60 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

lasagna noodles, olive oil, broccoli, carrots, onion, green bell pepper, red bell pepper, zucchini, baby portobella mushrooms, garlic, flour, milk, parmesan cheese, romano cheese, salt, pepper, fresh spinach, cottage cheese, ricotta cheese, mozzarella cheese, marinara sauce

Taken from www.epicurious.com/recipes/member/views/vegetable-alfredo-lasagna-50085521 (may not work)