Description

This is a great dish to serve on those days when you go meatless. It is a bit time consuming chopping the veggies, so either buy pre-chopped veggies of your choice or chop them when you have a lot of time. To give it more flavor, add your favorite seasoni

Ingredients

• non-stick cooking spray
• 2 c. chopped onion
• 4 garlic cloves, minced
• 2 t. olive oil, divided
• 2 c. chopped zucchini
• 2 c. chopped yellow squash
• 2 c. thinly sliced carrots
• 2 c. chopped broccoli
• 1 1/2 t. salt, divided
• 1/2 c. all-purpose flour
• 3 1/2 cups 1% low-fat milk
• 1 c. grated fresh Parmesan cheese, divided
• 1/4 t. freshly ground black pepper
• garlic powder, to taste
• Italian seasoning, to taste
• several dashes of nutmeg
• 10 oz. package frozen chopped spinach, thawed and drained
• 1 1/2 c. Ricotta or low-fat cottage cheese
• 2 c. pre-shredded part-skim Mozzarella cheese, divided
• 12 precooked lasagna noodles, divided

Steps

1. Preheat oven to 375 degrees. Spray the bottom of a 13 x 9 inch baking dish with non-stick cooking spray.
2. Heat a large Dutch oven over medium-high heat; coat with non-stick cooking spray. Add onion; sauté 4 minutes or until lightly browned; add garlic; sauté 1 minute. Place onion mixture into a large bowl.
3. Heat 1 t. oil in pan over medium-high heat; add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add this to onion mixture.