Garden Style Lasagna ~ Cooking Light (but you would never know)

This is one my most favorite recipes, and a go-to when I have company over for dinner. Even though there are 8 cups of vegetables, the men still love it!!

What you need:

Cooking spray

2 cups chopped onion (I use 1 diced)

4-6 garlic cloves minced

2 t. olive oil, divided

2 cups chopped zucchini

2 cups chopped yellow squash

2 cups chopped broccoli

2 cups thinly sliced carrot

1 t. salt, divided

1/2 cup flour

3.5 cups 1% low-fat milk

1 cup grated fresh parmesan cheese, divided

1/4 t pepper

dash nutmeg

1 (10 ounce) package chopped spinach, thawed & drained

1.5 cups 1% low-fat cottage cheese

2 cups preshredded part-skim mozzarella, divided

12 precooked lasagna noodles, divided

Preperation:

Preheat oven to 375

Heat 1 t. oil in pan over medium heat. Add onion to pan; saute 1-2 minutes or until lightly browned. Add garlic; saute 1 minute. Add zucchini & squash, carrots & broccoli and saute 4 minutes or until crisp-tender. sprindle with 1/2 t. salt. Cook on low heat/simmer until sauce is ready.

***I usually start this prior to cooking veggies b/c it takes longer**

Place flour in medium saucepan. Gradually add milk, stirring w/ a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until this, stirring constantly. Remove from hear. Add 1/2 cup parmesan, remaining 1/2 t salt, pepper, and nutmeg. Stir until smooth. Stir in Spinach.

Combine cottage cheese & 1.5 cups mozzarella; stir well. Spread 1/2 cup spinach mixture in bottom of a 9x 13 baking dish coated w/ cooking spray. Arrange 4 noodles over spinach mixture; top w/ half of cottage cheese mixture (1.5 cups) , half of vegetable mixture (approx. 2.5 cups) and about 1 cup spinach mixture. Repeat layers, ending wtih noodles. Spread remaining spinach mixture over noodles; sprinkle w/ remaining 1/2 cup parmesan & remaining 1/2 cup mozzarella.

Cover and bake at 375 for 20 minutes. Uncover & bake additional 20 minutes or until cheese is bubbly and beginning to brown. let stand 10 minutes before serving.