Four Cheese Vegetable Lasagna - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen chopped spinach, thawed
vegetable cooking spray
2 tsp. vegetable oil
2 c. chopped fresh broccoli
1 1/2 c. thinly sliced carrots
1 c. sliced onion
1/2 c. chopped red bell pepper
3 cloves garlic, crushed
1/2 c. flour
3 c. 1% low-fat milk
1/2 c. grated fresh Parmesan cheese, divided
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 c. 1% low-fat cottage cheese
1 c. (4 oz.) shredded part-skim Mozzarella cheese
1/2 c. (2 oz.) shredded Swiss cheese
12 cooked lasagna noodles, cooked without salt or fat

Preparation

Press spinach between paper towels until barely moist and set aside.
Coat a Dutch oven with cooking spray.
Add oil and place over medium heat until hot.
Add broccoli and next 4 ingredients; saute for 7 minutes and set aside.
Place flour in a medium saucepan.
Gradually add milk, stirring with a wire whisk until blended.
Bring to a boil over medium heat and cook until thickened, stirring constantly.
Add 1/4 cup Parmesan cheese, salt and pepper; cook another minute.
Remove from heat; stir in spinach.
Reserve 1/2 cup and set aside.