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
1/2 cup flour
3 cups low-fat milk
1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan cheese, divided
1/4 teaspoon pepper
1 1/2 cups (12 ounces) part-skim Wisconsin ricotta cheese
1 cup (4 ounces) shredded part-skim Wisconsin mozzarella cheese
1/2 cup (2 ounces) shredded Wisconsin Swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)
Preheat the oven to 375°F.
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.
Place the flour in a medium saucepan. Gradually add the milk, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook for 5 minutes or until thickened, stirring constantly. Add 1/4 cup of the Parmesan, salt and pepper; cook an additional minute, stirring constantly. Remove from the heat; stir in the spinach. Reserve 1/2 cup of the mixture, and set aside.
Combine the Ricotta, Mozzarella and Swiss; 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. Cover and bake for 35 minutes. Let stand 5 minutes before serving.