Garden Vegetable Lasagna

I'm convinced this is the most delicious casserole to get your veggies in.  I could eat this everyday.

Garden Vegetable Lasagna

Extra virgin olive oil

2 cups chopped onion

2 Tablespoons minced garlic

2 cups chopped zucchini

2 cups chopped yellow squash

2 cups sliced carrots

2 cups chopped broccoli

1/2 cups flour

3 1/2 cups milk (I used 2%)

1 cup Parmesan cheese, divided

1 (10 oz.) package frozen chopped spinach, thawed and drained

1 1/2 cups cottage cheese (I used low-fat)

2 cups shredded mozzarella cheese, divided

8-10 lasagna noodles, cooked



After chopping all the veggies, heat a small drizzle of olive oil in the pan and add the onion.  Once they start turning a bit translucent add the garlic for about 3-4 minutes.  Scoop these into a bowl and set aside.  Then add the squash and zucchini to the pan until they start to soften and barely brown.  Scoop these out into the bowl with onion and garlic and throw in your carrots.  Once they start to soften add the broccoli as well.  Once these are soft but still have a slight bite to them, add these to the bowl with the other veggies, salt, and mix together.  Then set aside.

In a medium sauce pan over medium heat combine the flour with the milk, whisking constantly until you get a small boil (really just a few large bubbles) and the mixture gets thick.  Once it does take it off the heat and add 1/2 cup parmesan cheese and salt and pepper to taste.  Once that's smooth stir in the spinach. Now for your last step before assembling, in a separate bowl combine the cottage cheese with 1 1/2 cups of mozzarella cheese and stir well.  


To assemble the lasagna

Coat the bottom of a 13 x 9 x 2 baking dish begin with 1/2 cup of the spinach sauce.  This is will just barely coat the dish and that's exactly what we want (and it keeps us from having to grease it!)  

Arrange a layer of noodles on top of that.  Top this with half of the cottage cheese mixture.  Then half of the veggie mixture.  Then repeat all the layers again, ending with noodles.  Top it off with remaining spinach mixture over noodles and parmesan and mozzarella cheese.



Bake this in a 375 degree oven covered for 20 minutes, then uncovered for another 20 minutes or until the top is nice and golden brown.

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