Vegetable Lasagna

1/2 C. butter

6 T. flour

4 C. milk

1 t. salt

Melt butter in saucepan, add flour, salt and blend. Whisk in milk and cook until thick. Set aside to cool.

1 bunch broccoli

1/2 of a large Cauliflower

1/2 C. red roasted pepper diced

10 oz. frozen chopped spinach

1/2 C. minced green onion

1 C. frozen peas

Blanch broccoli and cauliflower. Run cold water over to stop the cooking. Drain well. Cut into small pieces.

Defrost chopped spinach. Drain and squeeze dry.

Add prepared vegetables to cream sauce. Make sure the vegetables are as dry as you can get them or they will dilute the cream sauce. Mix vegetables and cream sauce.

Add 1 C. Parmesan Cheese.

salt and pepper to taste

1 1/2 t. basil

16 oz. carton small curd cottage cheese

2 eggs beaten

Your filling is now ready.

1 large package Lasagna Noodles