Spray a large skillet with cooking spray. Heat pan over medium high heat. Add onion to pan and cook until slightly browned. Add garlic and cook for 1 minute. Remove onion and garlic mixture from pan and place in a large bowl.
Add 1 teaspoon (per recipe) of the olive oil to the pan. Heat pan over medium high heat. Add chopped zucchini and mushrooms to pan. Cook until just tender. Add to onion mixture. Add remaining 1 teaspoon (per recipe) of olive oil to the pan. Heat pan over medium high heat. Add carrots and broccoli. Cook until crisp-tender. Add to onion mixture. Add 1/2 teaspoon salt (per recipe) to the vegetable and toss to mix.
In a medium sauce pan whisk together the flour, milk, Italian seasoning and chicken bouillon granules.. Bring to boil over medium heat stirring constantly. Cook for 2 minutes or until thickened. Remove from heat. Add Parmesan cheese, remain 1/2 teaspoon salt (per recipe), and black pepper. Stir until smooth. Stir in shredded zucchini.
Combine cottage cheese with 1-1/2 cups of mozzarella cheese (per recipe). Coat a 9x13 pan with cooking spray. Spread 1/2 C. of the cheese sauce in bottom of pan. Layer with:
4 uncooked lasagna noodles
1-1/2 cups of cottage cheese mixture
3 cups of the vegetable mixture
1 cup cheese sauce
Repeat this layer again. Finish off with remaining lasagna noodles, cheese sauce, and mozzarella cheese.
Place baking dish in a 2 gallon freezer bag. Seal, label, and freeze.
Thaw lasagna in refrigerator overnight. Preheat oven to 350 degrees. Cover baking dish with aluminum foil. Bake for 30 minutes. Uncover and bake for an additional 30 minutes or until cheese is bubbly and beginning to brown. Remove from over and let stand for 15 minutes before slicing.
Per Serving: 266 Calories; 6g Fat (20.8% calories from fat); 18g Protein; 34g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 604mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.