1/3 c. butter
1/3 c. all-purpose flour
1 tsp. salt
1/8 tsp. ground nutmeg
3 c. milk

Heat butter in 1 quart saucepan over low heat until melted. Stir in flour, salt and nutmeg. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Cover and keep warm. 2 c. cottage cheese 1/2 c. grated Parmesan cheese 1 tsp. dried basil 1/2 tsp. dried oregano 1/4 tsp. pepper 12 lasagna noodles, cooked and drained 3 c. shredded Mozzarella cheese 2 med. carrots, coarsely shredded 1/2 c. chopped onion 1 c. chopped green pepper

Prepare white sauce. Rinse frozen spinach under cold running water to separate. Drain; pat dry with paper towels. Mix spinach, cottage cheese, 1/4 cup Parmesan cheese, basil, oregano and pepper.

Arrange 4 noodles in ungreased 13x9x2 inch baking dish. Top with half of the cheese mixture, 1/3 Mozzarella cheese and 4 noodles. Layer carrots, onion and green pepper on noodles. Spread 1/2 of the white sauce over top and 1/3 of the Mozzarella cheese. Top with remaining noodles, cheese mixture, white sauce and Mozzarella cheese; sprinkle with remaining 1/4 cup of Parmesan cheese.

To serve immediately, bake uncovered at 350 degrees F. for 35 minutes. Or may be made ahead (cover and refrigerate no longer than 24 hours). Bake at 350 degrees F. for 45 minutes. Let stand 10 minutes before cutting.