9 ready-bake lasagna noodles
2 tablespoons olive oil
1/2 cup broccoli, chopped
1/2 cup thinly sliced carrots
1 large onion, diced
1 red bell pepper diced
1 green bell pepper diced
1 small zucchini, sliced
1/2 cup all-purpose flour
3 cups whole white milk
1 cup grated Parmesan cheese
2 teaspoons KYVAN Savory Chicken Seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
1 1/2 cups chopped spinach
1 cup curd cottage cheese
24 ounces ricotta cheese
2 1/2 cups shredded mozzarella cheese
Heat oil in a large skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, and zucchini. Sauté until soft and set aside.
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, chicken seasoning, salt, and pepper; cook for 1 minute, stirring constantly.
Remove from heat and stir in spinach.
In a small bowl combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the greased pan (9” X 13”). Layer 3 noodles, 1/2 the ricotta mixture, 1/2 the vegetables, 3/4 cup spinach mixture and 1 cup mozzarella cheese (Repeat this process again).
Finish the lasagna with one more layer: the last 3 noodles topped with remaining spinach mixture, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
Bake in oven at 375 degrees for 35 minutes.