Noodle-less Zucchini Lasagna

Zucchini, 5 cup, sliced
Broccoli, frozen, 1.5 package (10 oz)
*Spinach, cooked, 2 cup
*Skim Milk, 3 cup
*Wheat flour, white, all-purpose, unenriched, .75 cup
Onions, raw, 2 cup, chopped
Ricotta Cheese, part skim milk, .5 cup
Cottage Cheese, 1% Milkfat, 1.5 cup (not packed)
Great Value Mozzerella Cheese (shredded/part skim), 8 serving
Parmesan Cheese, grated, 2 cup
Newman's Own Pesto & Tomato Sauce, 1/2 cup, 4 serving
Olive Oil, 1 1tsp
Eggplant, fresh, 2 cup, cubes
Garlic, 6 cloves
Mushrooms, cooked, 1 cup pieces

Thinly slice ( I used a peeler) the zucchini and egglant, and lightly sprinkle with salt. Set aside. Saute garlic and onions in olive oil until soft and then add broccoli and mushrooms, cook until the broccoli is soft. In a large bowl, mix cottage cheese, mozzarella and ricotta together. In a separate pot, cook the flour and milk together. STIR CONSTANTLY! once it is thick, add the parm. cheese and then the spinach.
Grease baking dish with cooking spray, and lightly cover the bottom of the pan with some of the spinach mixture. Layer the zucchini and eggplant on top of that, the cheese mixture on that and then the broccoli mushroom mixture on that. Continue layering until you run out!
Cook at 375 for about 45 min
Enjoy!

Serving Size: Makes 2 13x9 lasagnas

Number of Servings: 16

Recipe submitted by SparkPeople user CHURCHILL_91.