Holly's Cheesy Vegetarian Lasagna

Ingredients:
(I got all my ingredients from our local Farmer's Market.  Nothing like FRESH veggies :)

Your favorite Mushrooms; 1pkg.
3-4 Fresh Garlic Bulbs; finely chopped
1 large Vidalia Onion; finely chopped
1 large Red Pepper; diced
3 Medium Zucchini; diced
4 Vine Tomatoes; diced
1 whole Broccoli; chop tree tops off & in half if too big (want them bite size)
1 1/2 Leeks; chopped & halved
8 oz Baby Spinach; can use fresh or frozen; I prefer fresh
1 Tbsp. Lemon Juice
1 Box No Boil Lasagna Noodles
1/2 cup All Purpose Flour
3 cups Milk
2 Tbsp. Butter
15 oz. Ricotta Cheese
24 oz. Cottage Cheese
1/2 cup Fresh Shredded Parmesan Cheese
BIG bag shredded Mozzarella Cheese
Extra Virgin Olive Oil
Italian Seasoning
salt & pepper to taste

Make It:

Heat oil in large skillet.
Add onions & red pepper; cook about 5 minutes.
Add zucchini & broccoli; cook another 5 minutes or until soft.
Add tomato & leeks; season with Italian Seasoning; stir frequently; cook roughly 7-8 minutes.
Set aside

Separate skillet - heat oil; add mushrooms & garlic; cook for 3-5 minutes.
Add lemon juice & season with salt & pepper.
Cook until almost all the liquid has evaporated. (approx. 5 minutes)
Set aside

In saucepan over medium heat, put milk & whisk in flour, add butter.
Cook 5 minutes, till thick, stirring constantly.
Stir in parmesan cheese & season with salt and pepper.
Cook 1 minute; stir constantly.
Remove from heat; stir in spinach.

In a small bowl, combine ricotta and cottage cheese

Lightly grease deep dish casserole dish.

Layer your lasagna:

1-Start with spreading a thin layer of spinach cheese sauce on bottom,
2-No boil lasagna noodles (I use 8 noodles per layer)
3-Ricotta & cottage cheese mixture,
4-All veggies combined mixture,
5-Top with spinach cheese sauce,
6-Shredded mozzarella cheese

And repeat.

Bake at 350 degrees for 35 minutes.
VIOLA!

 ALOT of prep work and love went into these veggies! ;p