Pam's Vegetable Lasagne

1 cup zucchini -- diced
1 cup yellow squash -- diced
1 cup fresh mushrooms -- sliced
1/2 Teaspoon garlic -- minced
6 tablespoons margarine
1 Teaspoon Italian seasoning
1 1/4 Teaspoons salt
1 cup carrots -- steamed and diced
1 cup broccoli florets -- steamed
6 Tablespoons flour
1/2 Teaspoon white pepper
3 cups 1% low-fat milk
1/2 cup Parmesan cheese -- freshly grated
1 Package lasagna noodles -- (16 oz.)
1 Pound Low-fat mozzarella cheese -- shredded 1
2 Cups Cottage Cheese
1 Package frozen spinach -- (10 oz.) thawed, chopped and drained
3 Tablespoons Parmesan cheese -- freshly grated
Fresh parsley -- chopped

Sauté zucchini, yellow squash, mushrooms and garlic until tender in 2 tbsp. margarine. Add Italian seasoning and 1/4 tsp salt. Stir in carrots and broccoli; set aside and cool. Melt remaining margarine in saucepan; add flour, pepper and remaining salt. Cook over medium heat 5 minutes. Stir in milk and cook until thickened. Remove from heat and stir in Parmesan cheese. Set aside. Cook pasta according to package directions. Rinse in cool water and drain. Grease lasagna pan. Spoon only enough white sauce into lasagna pan to barely cover the bottom. Line with 3 noodles; spoon 1/2 the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella cheese over the vegetable mixture. Cover with another layer of pasta; spread with 1/2 the spinach; cover with 1/2 the remaining white sauce. Repeat the layering; 3 noodles; remaining vegetables, 1/2 remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce. Cover with remaining mozzarella; sprinkle with Parmesan and parsley over top. Bake 45 minutes in a preheated 350 degree oven. Let stand 15 minutes before serving. Serve with crisp green salad and fresh bread.