Four Cheese Vegetable Lasagna

1 (10-ounce) package frozen chopped spinach, thawed Vegetable cooking spray 2 teaspoons vegetable oil 2 cups chopped fresh broccoli 1 1/2 cups thinly sliced carrots 1 cup sliced green onions 1/2 cup chopped red bell pepper 3 cloves garlic, crushed
3 tablespoons butter 4 tablespoons all-purpose flour 3 cups low-fat milk 1/2 cup (1 1/2 ounces) grated Parmesan cheese - divided use
3/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups (12 ounces) part-skim ricotta cheese 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/2 cup (2 ounces) shredded Swiss cheese 12 cooked lasagna noodles (cooked without salt or fat)

Preheat the oven to 375°F (190°C).
Press the spinach between paper towels until barely moist, and set aside.
Lightly coat the bottom of a Dutch oven with oil and place over medium heat until hot. Add the broccoli, carrots, onions, bell pepper and garlic; sauté 7 minutes. Set aside.
Melt butter in a medium saucepan, stir in flour and cook for 1 minute, stirring constantly. Gradually add the milk, stirring with until blended. Bring to a boil over medium heat, and cook until thickened, stirring constantly, about 5 minutes. Add 1/4 cup of the Parmesan cheese, salt and pepper. Remove from the heat; stir in the spinach. Reserve 1/2 cup of the mixture, and set aside.
Combine the ricotta, Mozzarella and Swiss cheeses; stir well. Spread 1/2 cup of the spinach mixture in the bottom of 13x9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over the spinach mixture; top with half of the cheese mixture, half of the vegetable mixture, and half of the spinach mixture. Repeat the layers, ending with the noodles. Spread the reserved 1/2 cup of spinach mixture over the noodles, and sprinkle with the remaining 1/4 cup of Parmesan cheese. Cover and bake for 35 minutes. Let stand 5 minutes before serving.

Makes 9 servings.

Adapted recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.