Cheese-Vegetable Lasagna

• 10 oz. frozen chopped spinach
• 2 tsp. oil
• 2 c. chopped broccoli (fresh)
• 1 1/2 c. thin slice carrots
• 1 c. sliced green onions
• 3 cloves garlic, crushed
• 1/2 c. flour
• 3 c. low-fat milk
• 1/2 c. grated Parmesan cheese
• 1 1/2 c. cottage cheese
• 1 c. Mozzarella cheese
• 1/2 c. Swiss cheese
• 12 cooked lasagna noodles
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Press spinach between paper towels and set aside.
2. Heat oil over medium heat.
3. Add broccoli, carrots, onions and garlic; saute 7 minutes.
4. Place flour in saucepan.
5. Add milk, stirring until blended.
6. Bring to a boil and cook until thickened.
7. Add 1/4 cup Parmesan, salt and pepper.
8. Remove from heat.
9. Add spinach. Reserve 1/2 cup and set aside.
10. Combine cottage cheese, Mozzarella and Swiss cheese.
11. Spread 1/2 cup spinach mixture in bottom of coated 13 x 9-inch baking dish.
12. Top with noodles, then 1/2 of cottage cheese, then 1/2 of vegetables and 1/2 of spinach mix. Repeat.
13. End with noodles and top with 1/4 cup Parmesan.
14. Cover and bake at 375u0b0 for 35 minutes.

spinach, oil, broccoli, thin slice carrots, green onions, garlic, flour, lowfat milk, parmesan cheese, cottage cheese, mozzarella cheese, swiss cheese, noodles, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371197 (may not work)