Garden Vegetable Lasagna

INGREDIENTS:

9 lasagna noodles, cooked and drained

1 ½ cups cottage cheese

2 cups shredded mozzarella cheese, divided

½ cup grated parmesan cheese

FILLING

1 tablespoon olive oil

1 onion, chopped

4 garlic cloves, minced

2 large carrots, chopped

1 large summer squash, thinly sliced

1 large zucchini, thinly sliced

1 large head of broccoli, chopped

Salt and pepper to taste

SAUCE

¼ cup butter

2/3 cup flour

4 cups milk

½ cup grated parmesan cheese

1 teaspoon salt

½ teaspoon black pepper

1 1/2 teaspoon Italian seasoning

Optional: 1 teaspoon red pepper flakes

DIRECTIONS:

Preheat oven to 375 degrees F and grease a 9×13 baking dish.

In a large dutch oven over medium heat, add the olive oil. Once hot, add onion and cook for 2-3 minutes, then add the garlic. Season with salt and pepper to taste.

Once onions and garlic are fragrant, add carrots and cook for an additional 3-4 minutes.

Lastly, add zucchini, summer squash, and broccoli and cook until all vegetables are tender. Remove from heat and set aside.

To make the sauce: In a medium-sized saucepan, add butter and flour. Stirring often, cook for 1 minute. Slowly whisk in milk and bring mixture to a boil. Cook for an additional 2 minutes, whisking continuously. Remove from heat and mix in salt, pepper, oregano, parmesan cheese, and red pepper flakes. Set aside.

In a medium-sized mixing bowl, combine cottage cheese and 1 ½ cups mozzarella cheese.

To assemble: Spread a thin layer of sauce in bottom of prepare baking dish. Place 3 (cooked!) noodles on top of sauce. Spread half the vegetable filling over the noodles, followed by half the cottage cheese mixture and 1 cup of sauce. Top with 3 more noodles and repeat previous layers once more, ending with noodles. Spread remaining sauce on top and sprinkle ½ cup mozzarella and ½ cup parmesan cheese …