First, The Veggies

1. To prepare your chopped vegetables, heat 1 tsp. olive oil in a 10-12-inch cast iron skillet over medium-high heat. If you have a side burner like the Revelry 4-Burner does, now is a great time to fire it up!
2. Add chopped onion to skillet, sautéing for 4 minutes or until lightly browned.
3. Add minced garlic and sauté for another 30-60 seconds. Then transfer the mixture to a large bowl and set aside.
4. Heat another tsp. of olive oil in your skillet, adding zucchini and yellow squash. Sauté 4 minutes or until tender and just beginning to brown. Once cooked, combine with the onion mixture.
5. Heat final tsp. of olive oil, this time adding sliced carrot. Sauté 4 minutes or until tender.
6. Add broccoli and sauté another 4 minutes.
7. Transfer carrot and broccoli to onion mixture.
8. Top with a pinch of salt, tossing to combine.

Next, The Sauce

1. Place flour in a medium saucepan.
2. Gradually add milk, stirring with a whisk until blended.
3. Bring to a boil over medium heat. Cook 2 minutes or until thick, stirring constantly.
4. Remove from heat. Add parmesan, salt, pepper, and nutmeg, stirring until smooth.
5. Stir in spinach and set aside.

Last, The Lasagna

1. Combine cottage cheese and 1 ½ cups mozzarella. Stir well and set aside.
2. Spread ½ cup of your sauce mixture in the bottom of a prepared baking – ahem, grilling – dish.
3. Arrange 3 lasagna noodles over the sauce. On top of the noodles will be half of the cottage cheese mixture, followed by half of the vegetable mixture. Then another 1 cup of sauce.
4. Repeat these layers, ending with your last 3 noodles.
5. Spread remaining sauce on top of the noodles.
6. Top with remaining ½ cup grated parmesan and ½ cup grated mozzarella.