Preheat oven to 375 degrees. Grease a 9 x 13 inch casserole dish.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini, pepper flakes and garlic. Saute for 7 minutes; set aside. (You also can cook the zucchini separately if you want them to have their own layer.)
Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, Italian seasoning, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Top with sliced tomatoes.
Bake in preheated oven for 45 - 50 minutes uncovered, or until lightly browned on top. Cool for approximately 10 minutes before serving.
After you make this a couple of times you will definitely alter to fit your tastes. Have fun with it!
I am a veg-aquarium. On June 18, 2008, after watching a 30 Days episode entitled "Animal Rights" I stopped eating red meat and fowl. I have, although, continued to eat fish. I have compiled some of my favorite recipes for other Pescatarians to share.