2 small zucchini (about 8 ounces each)
1/2 bunch broccoli
2 cups firmly packed spinach leaves (about 4 ounces)
Margarine or butter
1/2 teaspoon dried oregano leaves
Salt
1 15-ounce container part-skin ricotta cheese
2 large eggs
2/3 16-ounce package lasagna noodles (about 12 noodles)
1/4 cup all-purpose flour
2 1/2 cups milk
1/4 cup grated Parmesan cheese
1 8-ounce package part-skim mozzarella cheese, sliced
Dice zucchini. Coarsely chop broccoli and spinach.
In nonstick 12-inch skillet over medium heat, in 2 tablespoons hot margarine or butter (1/4 stick), cook zucchini, broccoli, oregano, and 1/4 teaspoon salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add spinach and toss until wilted. Remove skillet from heat.
In medium bowl, with fork, mix ricotta and eggs; set aside.
Prepare lasagna noodles as label directs. Drain.
Meanwhile, preheat oven to 350. In 2-quart saucepan over medium heat, melt 2 tablespoons margarine or butter. Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens. Remove saucepan from heat; stir in Parmesan cheese.
In 13" by 9" glass baking dish, layer half of lasagna noodles, half of ricotta mixture, half of vegetable mixture, and half of mozzarella. Top with half of sauce, then with remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
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