Creamy Vegetable Lasagna (Ww Friendly!) - cooking recipe

Ingredients

2 cups broccoli, chopped
1 1/2 cups carrots, julienned
1 cup green onion, sliced
1/2 cup red pepper, chopped
3 garlic cloves, minced
2 teaspoons vegetable oil
1/2 cup all-purpose flour
3 cups skim milk
1/2 cup parmesan cheese, grated and divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups fat-free cottage cheese
1 1/2 cups lowfat mozzarella cheese, shredded
12 lasagna noodles, cooked and drained

Preparation

In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside.
In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.
In a large bowl, combine the cottage cheese and mozzarella cheese. Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, half of the cheese mixture, vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.
Cover and bake at 375\u00b0 for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting.