Vegetable Lasagna

Recipe

• 12 lasagna noodles
• 1/2 cup olive oil (divided in 2 portions)
• 1/2 stick butter
• 1 head fresh broccoli, chopped
• 2 carrots, thinly sliced or slivered
• 1 large onion, chopped
• 1 green and 1 red bell peppers, chopped
• 2 small zucchini, sliced
• 4-5 cloves garlic, minced
• 1/2 cup flour
• 3 cups milk
  
• At least 3/4 cup Parmesan cheese, divided
• salt to taste (I don't use salt, especially with cheese dishes.  When I do, I use sea-salt)
• Fresh ground pepper
• 1 (10 ounce) package frozen chopped spinach, thawed (place package in bowl, and microwave for 1-minute, allowing liquid to drain from package)
• About 1-cup small curd cottage cheese
• About 6-cups (24 ounces) ricotta cheese
• About 3 cups shredded mozzarella cheese, divided

Preheat oven to 375 degrees F.

Grease a 9 x 13 inch casserole dish.

Cook lasagna noodles about 8 minutes (al dente).  Drain and add 1/4 cup olive oil to keep from sticking.

Heat 1/4 cup olive oil in a large skillet over medium heat (I use my cast iron Dutch oven). Add broccoli, carrots, onions, bell peppers, zucchini and garlic. Stir and sauté until about half-cooked; set aside.

In a saucepan over medium heat, melt butter, add flour, then whisk in milk while it comes to a boil and thickens. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for another minute or so until thick and creamy, stirring constantly.  Remove from heat; stir in spinach.  Reserve 1/2 cup spinach mixture.

In bowl combine cottage and ricotta cheeses.

Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and  mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.

Bake for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

Dish can be baked ahead of time and warmed just before serving.