Cheesy Vegetable Lasagna

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish. (5 minutes)

Recipe View 15 mins Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and set aside. (15 minutes)

Recipe View 12 mins Heat olive oil in a large cast iron skillet over medium heat. Add broccoli, carrots, onions, bell peppers, zucchini, and garlic. Sauté for approximately 7 minutes, until vegetables are tender-crisp. Set aside. (12 minutes)

Recipe View 15 mins In a medium saucepan, whisk flour and gradually add milk until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 5 minutes, or until thickened. Stir in 1/2 cup Parmesan cheese, salt, and pepper; cook for 1 minute, stirring constantly. Remove from heat and stir in the squeezed spinach. Reserve 1/2 cup of this spinach mixture. (15 minutes)

Recipe View 3 mins In a small bowl, combine cottage cheese and ricotta cheese; stir well to combine. (3 minutes)

Recipe View 20 mins Spread about 1/2 cup of the spinach mixture in the bottom of the prepared casserole dish. Layer with lasagna noodles, ricotta mixture, sautéed vegetables, spinach mixture, and 2 cups of mozzarella cheese, ending with a layer of noodles. Top with the reserved spinach mixture, 1/2 cup mozzarella cheese, and the remaining 1/4 cup of Parmesan cheese. (20 minutes)

Recipe View 45 mins Bake in the preheated oven for 35 minutes, or until lightly browned and bubbly on top. Let cool for approximately 10 minutes before serving. (45 minutes)