| Prep Time: 25 Minutes
Cook Time: 35 Minutes
1 (10 ounce) package frozen
Chopped spinach, thawed
1 (16 ounce) package frozen 
Broccoli, sweet red pepper,
Onion, and mushroom blend,
Thawed
1 ½ Cups 1% low-fat cottage cheese
1 Cup (4 ounces) shredded part-
Skim mozzarella cheese
½ cup (2 ounces) shredded
Reduced-fat Swiss cheese
3 Cloves garlic, crushed
½ Cup all-purpose flour
3 Cups 1% low-fat milk
½ Cup freshly grated Parmesan
Cheese, divided
½ Teaspoon Salt
¼ Teaspoon ground red pepper
Vegetable cooking spray
12 Cooked lasagna noodles (cooked
Without salt or fat)
Drain spinach, and press gently between paper towels to remove excess moisture.
Combine spinach and broccoli blend; set aside.
Combine cottage cheese and next 3 ingredients; set aside.
Place flour in a medium saucepan.
Gradually add milk, stirring with a wire whisk until mixture is blended.
Bring to a boil over medium heat, and cook 5 minutes or until mixture is thickened, string constantly.
Remove from heat, and add ¼ cup Parmesan cheese, salt, and red pepper; stir until cheese melts.
Coat a 13 – x 9 – x 2inch baking dish with cooking spray.
Spread ½ cup cheese sauce evenly in bottom of dish, and reserve and additional 1/3 cup cheese sauce.
Repeat layers, ending with noodles. 
Top noodles with reserved ½ cup sauce and remaining ¼ cup Parmesan cheese.
Cover and bake at 375 for 35 minutes.
Let stand 5 minutes before serving.
Servers: 8
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