Ingredients

12 organic whole wheat lasagna noodles
3 cups organic cauliflower, chopped
2 organic carrots, sliced
1 large organic white onion, sliced
2 organic red bell peppers, seeded, sliced
2 organic summer squash, sliced
3 garlic cloves, minced
Salt and freshly ground black pepper to taste
1/2 cup organic whole wheat flour
3 cups organic low-fat milk
1 cup freshly grated Parmesan cheese, grated
3 cups organic baby spinach leaves
32 ounces organic ricotta cheese
3 cups shredded organic mozzarella cheese

Directions

1. Preheat oven to 350 degrees F and grease a 9x13-inch casserole dish.
2. Cook lasagna noodles until al dente according to package directions. Drain well and set aside.
3. Steam cauliflower, carrots, onions, peppers, squash and garlic until tender, about 10 minutes. Season with salt and pepper and set aside.
4. Meanwhile, combine flour and milk in a saucepot and heat until simmering. Cook 5 minutes, stirring occasionally, until thickened.
5. Gradually stir in Parmesan cheese and season with salt and pepper. Add spinach, stirring until wilted, about 5 minutes. Remove pot from heat.
6. Arrange one layer of noodles on the bottom of the prepared dish. Layer spinach mixture, ricotta cheese and vegetable mixture on top. Sprinkle with mozzarella cheese then top with another layer of noodles. Continue with a second layer, ending with mozzarella.
7. Bake lasagna for 35 to 40 minutes or until cooked through and bubbling. Let cool before cutting.

Makes 6 to 8 servings