Bitsy's Kitchen. Four Cheese Vegetable Lasagna

Four Cheese Vegetable Lasagna
8 lasagna noodles 1-1/3 tsp. vegetable oil cooking spray 1-1/3 cups broccoli, chopped 1 cups carrot, thinly sliced 2/3 cup green onions, sliced 1/3 cup bell pepper, chopped 2 cloves garlic, minced 1/3 cup all-purpose flour	2 cups milk, 2% low fat 1/3 cup Parmesan cheese, grated 1/6 tsp. salt 1/6 tsp. pepper 6-2/3 oz. frozen chopped spinach, thawed 1 cup cottage cheese, low fat, drained, squeezed dry 2/3 cup mozzarella cheese, part skim milk 1/3 cup Swiss cheese, shredded

Cook lasagna noodles, omitting salt and fat. Drain; set aside. Preheat oven to 375 degrees F.

Cook broccoli, carrot, onions, bell pepper, and garlic in a Dutch oven coated with cooking spray over medium high heat. Sauté 7 minutes; set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium high heat. Cook 5 minutes or until thick, stirring constantly. Add half of the Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat, stir in spinach. Reserve 1/2 cup of spinach mixture for top layer of casserole and set aside.

Combine cottage, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles. Sprinkle with remaining Parmesan mixture.

Cover and bake for 35 minutes.
Servings: 9

Nutritional Information Per Serving:
Calories 341, Calories From Fat 22%, Protein 22g, Carbohydrate 45g, Cholesterol 21 mg, Sodium 475 mg