Four cheese spinach lasagna is rich cheesy lasagna has become one of my specialties. It’s packed with fresh-tasting vegetables like spinach, carrots, red pepper and broccoli.From Kimberly Kneisly of Englewood Ohio.

Ingredients 

2 cups chopped fresh broccoli

1-1/2 cups julienned carrots

1 cup sliced green onions

1/2 cup chopped sweet red pepper

3 garlic cloves, minced

2 teaspoons vegetable oil

1/2 cup all-purpose flour

3 cups milk

1/2 cup grated Parmesan cheese, divided

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (10 ounces) frozen chopped

spinach, thawed and well drained

1-1/2 cups small-curd cottage cheese

1 cup (4 ounces) shredded part-skim

mozzarella cheese

1/2 cup shredded Swiss cheese

12 lasagna noodles, cooked and drained

Method 

In a large skillet, saute the vegetables and garlic in oil until crisp-tender. 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 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper.

Cook 1 minute longer or until cheese is melted. Remove from the heat; stir in spinach. Set 1 cup aside.

In a bowl, combine the cottage cheese, mozzarella and Swiss.

Spread 1/2 cup of spinach mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with four noodles, half of the cheese mixture and vegetables and 3/4 cup spinach mixture. 

Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese.

Cover and bake at 375° for 35 minutes. Uncover; bake 15 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.