Four Cheese Vegetable Lasagna(Low-Fat)

• 1 (10 oz.) frozen chopped spinach, thaw and press
• 12 lasagna noodles, cooked
• 2 tsp. vegetable oil
• 2 c. broccoli
• 1 1/2 c. thin sliced carrots
• 1 c. green onions
• garlic powder to taste
• 1/2 c. flour
• 3 c. low-fat milk
• 1/4 c. Parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. low-fat cottage cheese
• 1 c. Mozzarella cheese, shredded
• 1/2 c. shredded Swiss cheese

1. Coat Dutch oven or electric frypan with no fat cooking spray. Saute over medium heat for 7 minutes:
2. vegetable oil, broccoli, carrots, green onion and garlic powder.
3. In saucepan, bring flour and milk to boil and cook for 5 minutes.
4. Add Parmesan cheese, salt and pepper.
5. Cook 1 minute and remove from heat.
6. Stir in spinach; reserve 1/2 cup of mixture.
7. Combine cottage cheese, Mozzarella cheese and Swiss cheese.
8. In greased 13 x 9-inch baking pan, spread 1/2 cup spinach mixture, 4 cooked lasagna noodles, 1/2 cottage cheese mixture, 1/2 vegetable mixture and 1/2 spinach mixture.
9. Repeat, ending with noodles.
10. Spread reserved 1/2 cup spinach mixture over noodles.
11. Sprinkle with 1/4 cup grated Parmesan cheese.
12. Bake at 375u0b0 for 35 minutes.

lasagna noodles, vegetable oil, broccoli, thin, green onions, garlic, flour, lowfat milk, parmesan cheese, salt, pepper, lowfat cottage cheese, mozzarella cheese, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852399 (may not work)