FRIDAY'S FAMILY FAVORITES

This version of lasagna is made for those of us who love lasagna but are trying to cut meat and calories. You may choose to cut corners and save time by using precut veggies. It freezes well and can be reheated the next day in the microwave.

GARDEN-STYLE LASAGNA

Cooking spray

2 c. chopped onion

4 garlic cloves, minced

2 tsp. olive oil, divided

2 c. chopped zucchini (about 8 oz.)

2 c. chopped yellow squash (about 8 oz.)

2 c. thinly sliced carrot (about 8 oz.)

2 c. chopped broccoli (about 6 oz.)

1 tsp. salt divided (I omit)

1/2 c. all-purpose flour (about 2 1/4 oz.) 

3 1/2 c. 1% low-fat milk

1 c. grated fresh Parmesan cheese, divided

1/4 tsp. freshly ground black pepper

Dash of nutmeg

1 (10 oz.) pkg. frozen spinach, thawed and drained

1 1/2 c. 1% low-fat cottage cheese

2 c.( 8 oz.) pre-shredded part-skim mozzarella cheese, divided

12 precooked lasagna noodles, divided

PREPARATION

Preheat oven to 375

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 4 minutes or until lightly browned. Add garlic; saute 1 minute. Spoon onion mixture into large bowl.

Heat 1 tsp. oil in pan over medium-high heat. Add zucchini and yellow squash; saute 4 minutes or until tender and just beginning to brown. Add to onion mixture.

Heat remaining 1 tsp. oil in pan over medium-high heat.. Add sliced carrot; saute 4 minutes or until tender. Add chopped broccoli; saute 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with 1/2 tsp salt; toss well to combine.

Place flour in a mdium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick; stirring constantly. Remove from heat. Add 1/2 c. Parmesan, remaining 1/2 tsp. salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

Combine cottage cheese and 1 1/2 c. mozzarella; stir well. Spread 1/2 c. spinach mixture in bottom of  13x 9 inch baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture in dish; top with half of cottage cheese mixture (about 1 1/2 c.), half of vegetable mixture ( about 2 1/2 c.), and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture over noodles; sprinkle with remaining 1/2 c. Parmesan and remaining 1/2 c. mozzarella.

Cover and bake at 375 for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.