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1
Preheat oven to 375 degrees F.
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2
Grease a 9 x 13 inch casserole dish.
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3
Bring a large pot of lightly salted water to a boil.
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4
Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
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5
Heat oil in a large skillet or dutch oven over medium heat.
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6
When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic.
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7
Saute for 7 minutes; set aside.
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8
In a medium saucepan, heat the butter over medium-low heat until melted.
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9
Add the flour and stir until smooth.
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10
Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
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11
Meanwhile, heat the milk in a separate pan until just about to boil.
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12
Ladle the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
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13
Bring to a boil.
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14
Cook 10 minutes, stirring constantly.
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15
Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly, then remove from heat.
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16
Remove from heat; stir in nutmeg and spinach.
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17
(Make sure you squeeze all moisture from the spinach).
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18
Reserve 1/2 cup spinach mixture.
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19
In a small bowl combine cottage and ricotta cheeses; stir well.
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20
Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan.
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21
Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles.
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22
Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
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23
Bake in preheated oven for 35 minutes, or until lightly browned on top.
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24
Cool for approximately 10 minutes before serving.
