Four Cheese Vegetarian Lasagna

My vegetarian visiting teaching companion had a baby last Saturday. So precious! And so, what do Mormons do when friends and fellow members have babies? We bring dinner. What is the easiest dinner to transport? Lasagna. It's my "go to" post baby dinner. The draw back? It can get pretty costly if you don't already have the ingredients. But since I was planning on making a lasagna this week for my family, I just doubled it and made one big one. Another bonus to a vegetarian lasagna is, just throw whatever veggies you have on hand in the mix and you are set.

* I must give credit to my mother for this recipe. It is her's. I tweaked it to my own tastes and to what I had on hand. Confession: I had to call her @ 7 am this morning for the recipe. Good Morning to you, too!*

Four Cheese Vegetarian Lasagna
Serves: 8-10

Ingredients:
1 cup Broccoli, chopped.  (fresh or frozen.)
1 whole Zucchini, chopped
1 1/2 cups Matchstick Carrots
1 cup Diced Onion
1/2 cup Red Pepper, chopped
1/4 cup Green Pepper, chopped
3 cloves Garlic, minced
2 tsp Vegetable Oil
1/2 cup Flour
3 cups Milk
1/2 Parmesan Cheese, shredded, divided
1/2 tsp Salt
1/4 tsp Pepper
1/4 tsp Cayenne Pepper, to taste
1 10 oz bag Frozen Chopped Spinach, thawed and drained
1 cup Mozzarella cheese, shredded
1/2 cup Swiss cheese, shredded
1 1/2 cups Cottage Cheese, small curd
12 Lasagna noodles

Directions:
Preheat oven to 375 degrees. Grease a 13*9 glass baking dish.
In a large skillet, saute the veggies and garlic in the vegetable oil until crisp and tender, over medium heat. Remove and set aside.
In a heavy sauce pan, whisk together the milk and flour until smooth. Bring to a boil. Cook and stir 2 min, or until thickened. Reduce heat, add the 1/4 cup of Parmesan cheese and salt and peppers. Cook 1 min. Remove from heat, and stir in the spinach. Reserve 1 cup of this mixture, and set aside.
In a bowl, combine the cottage, mozzarella and Swiss cheeses.
Spread 1/2 cup spinach mixture on the bottom of the greased pan.
Layer with 4 noodles.
On top of the noodles, add 1/2 of the cheese mixture.
Top with 1/2 the veggie mix.
Top with 3/4 cup Spinach mix.
Repeat.
Then, top off with noodles and reserved spinach mixture and cheese.
Bake @ 375 for 35 min, covered with foil. Remove foil, and bake another 15 min, or until bubbly.