2 C. Chopped fresh broccoli
1-1/2 C. julienned carrots
1 C. sliced green onions
1/2 C. chopped sweet red pepper
3 garlic cloves, minced
2 tsp. vegetable oil
1/2 C. all purpose flour
3 C. Milk
1/2 C. grated Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. pepper
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1-1/2 C. small-curd cottage cheese
1 C. (4 oz) shredded mozzarella cheese
1/2 C. shredded Swiss cheese
12 lasagna noodles, cooked and drained

In a skillet, saute the veggies and garlic in oil until crisp-tender. Remove from heat; set aside. In a heavy saucepan, wisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; add 1/4 C. Parm. 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 bowl, combine cottage cheese, mozzarella and Swiss.

Spread 1/2 cup of spinach mixture into a greased 13in x 9in x 2in baking dish. Layer with 4 noodles, half of the cheese mixture and veggies and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parm. cheese. Cover and bake at 375 degrees for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. let stand 15 minutes before cutting. Yields 12.

From the April/May 2000 issue of Taste of Home Magazine.