2 cups chopped fresh broccoli
1-1/2 cups. julienned carrots
1 cup sliced green onions
1/2 cup all purpose flour
3 garlic cloves, minced
1/2 cup chopped sweet red pepper
2 tsp. vegetable oil
1/2 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 pkg.(10oz) frozen spinach, thawed and well drained
1 -1/2 cups. small curd cottage cheese
1 cup shredded mozzarella cheese
1/2 cup. shredded swiss cheese
12 lasagna noodles, cooked and drained
In a skillet, sauté the vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. In a heavy saucepan, whisk, flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. reduce heat; add 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 bowl, combine cottage cheese, mozzarella and Swiss. Spread 1/2 cup of spinach mixture in a greased 13 x 9 inch baking dish. Layer with four noodles, half of the cheese mixture and 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 F. for 35 minutes or bubbly. Let stand 15 minutes before cutting.