Ingredients
8 to 10 uncooked lasagna noodles
1 cup carrots, chopped
1/2 cup scallions, chopped
2 garlic cloves, minced
1-1/4 cups broccoli, chopped
1 tsp. extra-virgin olive oil
1/2 cup mozzarella cheese, shredded
1/4 cup goat cheese
1/2 cup cottage cheese
3 tbsp. all-purpose flour
1 cup milk
1/4 tsp. pepper
1/4 cup Parmesan cheese, divided
1 pkg. (5 oz.) frozen chopped spinach

Directions
Cook the lasagna noodles according to the directions on the package.

Saute the carrots, scallions, garlic and broccoli in olive oil until tender. Set aside.

Combine the mozzarella, goat and cottage cheeses in a bowl. Mix and set aside.

In a saucepan, stir the flour and milk until well blended, then heat to boiling while stirring constantly. Remove from heat when thickened, about 5 minutes. Season with pepper and add 1/8 cup of Parmesan cheese. Stir until smooth then mix in the spinach. Set aside 1/4 cup of this spinach mixture to use later for the top layer of the lasagna.

Grease or spray a 9x9-inch baking dish with cooking spray. Spread 1/4 cup of the spinach mixture on the bottom of the baking dish. Next, lay 2 or 3 lasagna noodles over the spinach mixture. If needed, cut the noodles to fit the dish. Spread the cheese mixture over the noodles then top with another layer of noodles.

Pour half of the remaining spinach mixture on top of the noodles. Spread the carrot/broccoli mixture over that, then top with a layer of noodles. Spread the remaining 1/4 cup of spinach mixture over the noodles and sprinkle with the remaining 1/8 cup of Parmesan.

Cover and bake at 375 degrees F for 30 to 35 minutes. Allow to stand for 10 minutes before serving. Serves 6.