2 cups chopped fresh broccoli
1½ cups julienned carrots
1 cup sliced green onions
½ cup chopped sweet red pepper
3 garlic cloves, minced
2 tsp vegetable oil
½ cup flour
3 cups milk
½ cup grated Parmesan cheese, divided
½ tsp salt
¼ tsp pepper
1 pkg (10 oz) frozen chopped spinach thawed and well drained)
1½ cup ricotta cheese
1 cup (4 oz) shredded mozarella cheese
½ cup shredded Swiss cheese
12 lasagna noodles, cooked and drained
In a skillet, saute the vegetables and garlic in oil until crisp-tender. Remove from the heat and set aside.
In a heavy saucepan, whisk flour and milk til smooth. Bring to a boil, cook and stir for 2 minutes. Reduce heat, add ¼ cup Parmesan cheese, salt and pepper and cook one minute longer, till cheese is melted. Remove from the heat, stir in spinach. Set 1 cup aside.
In a bowl, combine ricotta cheese, mozzarella cheese and Swiss cheese. Spread ½ cup of spinach mixture in a greased 13 x 9 pan Layer with 4 noodles, half of the cheese mixture and vegetables and ¾ cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. Cover and bake at 375º for 35 minutes. Uncover, bake 15 minutes longer or until bubbly. Let stand 15 minutes before cutting.