Four Cheese Vegetable Lasagna

I made this for dinner last night and it was FANTASTIC! Even Andy, my big meat-eater, loved it!

Four Cheese Spinach Lasagna
from the Taste of Home “Winning Recipes” Cookbook

2 c. chopped fresh broccoli
1-½ c. julienne carrots
1 c. sliced green onions
½ c. chopped sweet red pepper
3 garlic cloves, minced
2 tsp. vegetable oil
½ c. flour
3 c. milk
½ c. grated Parmesan cheese, divided
½ tsp. salt
¼ tsp. pepper
1-10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1-½ c. small-curd cottage cheese
1 c. shredded mozzarella cheese
½ c. shredded Swiss cheese
12 lasagna noodles, cooked and drained

In a large skillet, sauté the vegetables and garlic in oil until crisp-tender. Set aside. In a heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in ¼ cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from heat; stir in spinach. Set 1 cup aside. In a bowl, combine the cottage cheese, mozzarella and Swiss. Spread ½ cup spinach mixture in greased 13x9x2” baking dish. Layer with four noodles, half of the cheese mixture and vegetables and ¾ cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. Cover and bake at 375 for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.