Four Cheese Spinach Lasagna ~ Taste of Home

2 c. chopped fresh brocoli
1 1/2 c. julienned carrots
1 c. sliced green onions
1/2 c. chopped red pepper
3 garlic cloves, minced
2 tsp. olive oil
1/2 c. flour
3 c. skim milk
1/2 c. grated Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. pepper
10 oz. frozen chopped spinach, thawed and well drained
1 1/2 c. small curd low fat cottage cheese
4 oz. shredded part skim mozzarella cheese
1/2 c. shredded low fat swiss cheese
12 lasagna noodles, cooked and drained

In a skillet, saute the vegetables and garlic in oil. 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 min. Reduce heat; add 1/4 c. Parmesan cheese, salt and pepper. Cook 1 min. Remove from the heat; stir in spinach. Set aside 1 cup.

In a bowl, combine cottage cheese, mozzarella and swiss. Spread 1/2 c. of spinach mixture in a greased 9x13 baking dish. Layer with flour noodles, half of the cheese mixture and vegetables and 3/4 c. spinach mixture. Repeat layers. Top with remaining noodles, reserved spinah mixture and remaining Parmesan cheese.

Cover and bake at 375F for 35 min. Uncover, bake 15 min. longer. Let stand 15 min. before serving.

YIELD: 12 servings
1 serving = 4 WW points