INGREDIENTS:
2 Tablespoons olive oil 
1 small head broccoli, roughly chopped
2 peeled carrots, grated 
1 large onion, chopped 
1 red pepper, chopped 
250 grams button mushrooms, sliced 
3 cloves garlic, chopped 
400 grams can chopped tomatoes 
Salt and freshly ground black pepper 
2 cups low-fat cottage cheese
4-6 instant (pre-cooked) lasagna sheets 
50 grams butter 
¼ cup flour
2½ cups milk 
¹/³ cup grated parmesan cheese 
1 cup grated mozzarella cheese

DIRECTIONS:

Heat oven to 190 degrees C.

Grease a deep-sided lasagna dish.

Heat oil in a large frying pan.

When oil is hot, add broccoli, carrots, onion, red pepper, mushrooms & garlic & stir-fry for five minutes.

Add canned tomatoes & cook for five minutes more.

Season with salt & pepper.

Spread half of the cooked vegetables in the base of the prepared dish.

Top with half of the cottage cheese & then a layer of pasta. Repeat layers, ending with the pasta.

Place butter in a medium saucepan & melt.

Stir in the flour until smooth & then gradually whisk in milk until well blended.

Bring to a boil over medium heat.

Cook five minutes, or until thick, stirring continuously.

Stir in the parmesan cheese & season to taste.

Pour this sauce over the pasta.

Sprinkle the surface with mozzarella.

Bake for 35 minutes, or until lightly browned on top.

Cool for approximately 10 minutes before cutting & serving.