1 (10 ounce) package frozen chopped spinach, thawed
vegetable cooking spray
2 teaspoons vegetable oil
2 cups chopped fresh broccoli
1 1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped sweet red pepper
3 cloves garlic, crushed
1/2 cup all purpose flour
3 cups 1% low fat milk
1/2 cup freshly grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups 1% low fat cottage cheese
1/2 cups (4 ounces) shredded part skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)

Directions:
Drain spinach; press between paper towels to remove moisture; set aside.

Coat a Dutch oven with cooking spray. Add oil; place over medium heat until hot. Add broccoli and next 4 ingredients; sauté 7 minutes. Set broccoli mixture 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, stirring constantly, 5 minutes or until thickened.

Add 1/4 cup Parmesan cheese, salt, and pepper; cook, stirring constantly, 1 minute. Remove from heat; stir in spinach. Set aside 1/2 cup spinach mixture.

Combine cottage cheese, mozzarella, and Swiss cheese, and stir well. Spread 1/2 cup spinach mixture in a 13 x 9 x 2 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture.

Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles, and sprinkle with remaining 1/4 cup Parmesan cheese. Cover and bake at 375°F for 35 minutes. Let stand 5 minutes before serving.

Yield: 9 servings.

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