Four Cheese Vegetable Lasagna

• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• vegetable cooking spray
• 2 tsp. vegetable oil
• 2 c. chopped fresh broccoli
• 1 1/2 c. thinly sliced carrots
• 1 c. sliced onion
• 1/2 c. chopped red bell pepper
• 3 cloves garlic, crushed
• 1/2 c. flour
• 3 c. 1% low-fat milk
• 1/2 c. grated fresh Parmesan cheese, divided
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 c. 1% low-fat cottage cheese
• 1 c. (4 oz.) shredded part-skim Mozzarella cheese
• 1/2 c. (2 oz.) shredded Swiss cheese
• 12 cooked lasagna noodles, cooked without salt or fat

1. Press spinach between paper towels until barely moist and set aside.
2. Coat a Dutch oven with cooking spray.
3. Add oil and place over medium heat until hot.
4. Add broccoli and next 4 ingredients; saute for 7 minutes and set aside.
5. Place flour in a medium saucepan.
6. Gradually add milk, stirring with a wire whisk until blended.
7. Bring to a boil over medium heat and cook until thickened, stirring constantly.
8. Add 1/4 cup Parmesan cheese, salt and pepper; cook another minute.
9. Remove from heat; stir in spinach.
10. Reserve 1/2 cup and set aside.

vegetable cooking spray, vegetable oil, fresh broccoli, carrots, onion, red bell pepper, garlic, flour, milk, parmesan cheese, salt, pepper, cottage cheese, mozzarella cheese, swiss cheese, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1031548 (may not work)