Cheesy Vegetable Lasagna***

Robert is a meat LOVER, and even he really likes this dish

9 lasagna noodles
2 teaspoons olive oil
2/3 head fresh broccoli, chopped
2/3 cup carrots, thinly sliced
1/3 large onions, chopped
2/3 cup green bell peppers, chopped
2/3 cup small zucchini, sliced
1 clove garlic, minced
2 tablespoons + 2 teaspoons flour
1 cup milk
¼ cup parmesan cheese, divided
1/8 teaspoon each, salt and pepper
3 oz frozen chipped spinach, thawed
3 oz cottage cheese
½ pound ricotta cheese
1 cup mozzarella cheese, divided

Preheat oven to 375˚. Grease a 9x13” pan. Cook lasagna noodles until al dente and drain. Heat oil in a large cast iron skillet over medium heat and add vegetables (except spinach). Saute for 7 minutes and set aside. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat and cook 5 minutes, or until thick ,stirring constantly. Stir in ½ cup parmesan cheese, salt, and pepper. Cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. In a small bowl combine cottage and ricotta cheeses; stir well. Layer lasagna in this order: spinach mixture, noodles, cheese mixture, veggies, and mozzarella cheese. Bake for about 35 minutes. Cool for about 10 minutes before serving.