White Lasagna

12 lasagna noodles
2 teaspoons vegetable oil
2 cups broccoli, chopped
1 1/2 cups cooked chicken breast, shredded
1 bunch green onions, sliced
3 cloves garlic, minced fine
1/2 cup all purpose flour
3 cups low fat or skim milk
1/2 cup grated Parmesan cheese
salt and pepper to taste
10 ounces frozen chopped spinach, thawed
1 1/2 cups cottage cheese
1 cup mozzarella cheese, part skim milk
1/2 cup Swiss cheese, shredded

Cook lasagna noodles, drain; set aside.

Preheat oven to 375F. Heat oil in a Dutch oven coated with cooking spray over medium high heat until hot. Add broccoli, chicken, onions and garlic. Saute 7 minutes; set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium high heat. Cook 5 minutes or until thick, stirring constantly. Add half of the Parmesan cheese, salt and pepper; cook 1 minute, stirring constantly. Remove from heat, stir in spinach. Reserve 1/2 cup of spinach mixture for top layer of casserole and set aside.

Combine cottage cheese, mozzarella and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles. Sprinkle with remaining Parmesan mixture.

Cover and bake for 35 minutes. Let stand 10 minutes before serving.