Cheesy Vegetable Lasagna

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli carrots onions bell peppers zucchini and garlic. Saute for 7 minutes; set aside.

Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes or until thick stirring constantly. Stir in 1/2 cup Parmesan cheese salt and pepper; cook for 1 minute stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.

Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles ricotta mixture vegetables spinach mixture and 2 cups mozzarella cheese ending with noodles. Top with reserved spinach mixture 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.

Bake in preheated oven for 35 minutes or until lightly browned on top. Cool for approximately 10 minutes before serving.