Vegetable Lasagna

Directions

1. 1
   Place 2 tbsp (30 ml).
2. 2
   margarine/butter in nonstick 12-inch skillet; melt over medium heat.
3. 3
   Cook zucchini, broccoli, oregano, and 1/4 tsp (1 ml) salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes.
4. 4
   Add spinach and toss until wilted.
5. 5
   Remove skillet from heat.
6. 6
   In medium bowl, mix ricotta and eggs with fork; set aside.
7. 7
   Prepare lasagna noodles as label directs; drain.
8. 8
   Preheat oven to 350 degrees (175 C.).
9. 9
   Melt 3 tbsp (45 ml).
10. 10
    margarine/butter in medium saucepan over medium heat.
11. 11
    Stir in flour and 1/4 tsp (1 ml) salt, until smooth.
12. 12
    Gradually stir in milk.
13. 13
    Cook, stirring constantly, until sauce boils and thickens.
14. 14
    Remove saucepan from heat and stir in parmesan cheese.
15. 15
    In prepared 13 x 9 inch glass baking dish, layer half of lasagna noodles, half of ricotta mixture, half of vegetable mixture, and half of mozzarella.
16. 16
    Top with half of sauce, then with remaining noodles, ricotta, and vegetable mixture.
17. 17
    Spoon remaining sauce over vegetable layer.
18. 18
    Arrange remaining mozzarella on top.
19. 19
    Bake lasagna 40 to 45 minutes, until hot and bubbly.
20. 20
    Let stand 10 minutes before serving.