Cheesy Vegetable Lasagna

12 lasagna noodles

2 tablespoons olive oil

2 heads fresh broccoli, chopped

2 carrots, thinly sliced

1 large onion, chopped

2 green bell peppers, chopped

2 small zucchini, sliced

3 cloves garlic, minced

½ cup all-purpose flour

3 cups milk

¾ cup Parmesan cheese, divided

½ teaspoon salt

½ teaspoon pepper

1 (10 ounce) package frozen chopped spinach, thawed

1 (8 ounce) container small curd cottage cheese

24 ounces ricotta cheese

2 ½ cups shredded mozzarella cheese, divided

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.