1

Preheat oven to 375°F.

2

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until lightly browned. Add garlic; sauté 1 minute. Spoon onion mixture into a large bowl.

3

Heat 1 teaspoon oil in pan over medium-high heat. Add zucchini and yellow squash; sauté 4 minutes or until tender and just beginning to brown. Add to onion mixture.

4

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add sliced carrot; sauté 4 minutes or until tender. Add chopped broccoli; sauté 4 minutes or until crisp-tender. Add to onion mixture. Sprinkle with ½ teaspoon salt; toss well to combine.

5

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 2 minutes or until thick, stirring constantly. Remove from heat. Add ½ cup Parmesan, remaining ½ teaspoon salt, pepper, and nutmeg; stir until smooth. Stir in spinach.

6

Combine cottage cheese and 1½ cups mozzarella; stir well. Spread ½ cup spinach mixture in bottom of 13x9-inch baking dish coated with cooking spray. Arrange 3 noodles over spinach mixture in dish; top with half of cottage cheese mixture, then half of vegetable mixture, and about 1 cup spinach mixture. Repeat layers, ending with noodles. Spread remaining spinach mixture on top of noodles; sprinkle with remaining ½ cup Parmesan and remaining ½ cup mozzarella.

7

Cover and bake for 20 minutes. Uncover and bake an additional 20 minutes or until cheese is bubbly and beginning to brown. Let stand 10 minutes before serving.