Vegetarian Lasagna

• 12 lasagna noodles
• 3 cups frozen spinach, thawed and spun dry in a lettuce dryer
• 2 cups carrots, shredded
• 14 12 ounces diced tomatoes, drained
• 1 medium red bell pepper, cut into very thin strips
• 1 medium green bell pepper, cut into very thin strips
• 6 ounces prepared pesto sauce (3/4 c)
• 12 teaspoon salt
• 12 teaspoon black pepper, ground
• 16 ounces cottage cheese
• 12 cup parmesan cheese, grated
• 14 cup fresh Italian parsley, chopped
• 1 large egg, beaten with a fork
• 14 teaspoon nutmeg
• 12 teaspoon salt
• 12 teaspoon black pepper, ground
• 1 garlic clove, finely chopped
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 2 cups milk
• 3 cups mozzarella cheese, shredded

1. Cook noodles 4 at a time in a large pot of boiling, salted water, for 6 minutes.
2. Gently stir noodles frequently to prevent sticking.
3. Gently remove noodles from pot to prevent tearing, and rinse with cold water.
4. (A time-saving alternative is to use pre-cooked or no-boil noodles.
5. ).
6. In a large bowl, mix vegetable mixture ingredients.
7. In a medium bowl, mix cheese mixture ingredients.
8. Heat oven to 350F.
9. Melt butter in 2-quart saucepan over medium heat.
10. Add garlic, cook until garlic becomes golden, stirring frequently.
11. Add flour 1 tablespoon at a time, whisk until blended, cook until smooth and bubbly.
12. Continue whisking and gradually add milk.
13. Heat to boiling, whisking constantly.
14. Boil and whisk 1 minute.
15. Remove from heat.
16. Layer ingredients in ungreased rectangular pan (13 in X 9 in X 2 in) in the following sequence.
17. 3 noodles.
18. Half of the cheese mixture.
19. 3 noodles.
20. Half of the vegetable mixture.
21. Half of the mozzarella.
22. 3 noodles.
23. Remaining cheese mixture.
24. 3 noodles.
25. Remaining vegetable mixture.
26. All of the white sauce.
27. Remaining mozzarella.
28. Place pan on a cookie sheet (to protect oven from boil over) and bake uncovered 35 to 40 minutes, or until hot in center and bubbling.
29. Let stand for 10 minutes before cutting.

lasagna noodles, frozen spinach, carrots, tomatoes, red bell pepper, green bell pepper, pesto sauce, salt, black pepper, cottage cheese, parmesan cheese, fresh italian parsley, egg, nutmeg, salt, black pepper, garlic, butter, allpurpose, milk, mozzarella cheese

Taken from www.food.com/recipe/vegetarian-lasagna-302803 (may not work)