Garden Vegetable Lasagna

This recipe from Cooking Light, was originally titled SPRING Vegetable Lasagna.  But, seeing as it's nearly fall and I could still find all the yummy veggies in-season at the farmers market, I considered calling it "Autumn" Lasagna.  But, for simplicity sake, it's just Garden Veggie Lasagna, and boy, is it filling and tasty.

Garden Vegetable Lasagna - Modified from Cooking Light

1/2 pkg. frozen spinach, thawed
2 C yellow squash, chopped
1 C zucchini, chopped
1 C onion, diced
1 C red/orange/yellow bell pepper, diced
1 C shredded carrot
1/4 tsp. salt
4 garlic cloves, minced
2 T flour
1 1/2 C milk
1/4 C Parmesan cheese, shredded and divided
1 C fat-free cottage cheese
1 tsp. oregano, dried
1 C Asiago cheese, shredded and divided
6 whole wheat lasagna noodles

Lightly grease an 8-inch square glass baking dish.

Then, saute 2 garlic cloves, spinach, peppers, carrots and squash in a frying pan over medium heat until crisp/tender.  Season with a bit of salt and pepper.



While veggies cook, combine flour and 1 C milk and whisk until flour and milk are well mixed. Pour mixture into a saucepan, add remaining milk and 2 cloves of garlic (minced) and heat over medium heat until mixture thickens. Stir constantly and cook for 4-5 minutes, until thick and creamy. Remove from the heat.



Stir in 1/8-1/4 C Parmesan cheese allowing the heat from the sauce to melt the cheese.



Prepare the cottage cheese layer by combining cottage cheese, oregano and 2/3 C Asiago cheese.





Then, in the bottom of the greased 8x8 pan, spread a little bit of the Parmesan cheese sauce. Take two noodles, and break them apart to top.



(oh, now you can pre-heat your oven to 375 too).

Layer the half of the cottage cheese mix over the noodles, and then half of the veggies.



Top with roughly half of the Parmesan sauce (you'll want to reserve some for the top), and noodles. Then repeat the layers ending with noodles. Cover the noodles with remaining sauce, and then sprinkle with the Parmesan and Asiago cheeses.



Bake at 375 (uncovered) for 45ish minutes. Remove lasagna from the oven and let it stand for 15ish minutes until set.



The lasagna was great -- good flavor and very filling. It was a little juicy the first night (we didn't really want to wait 15ish minutes before eating), but was perfect the next day warmed up as leftovers.

This recipe is linked to Tasty Tuesday.