Source:

Internet Site cites The Hearst Corp as publisher of a book

Serves/Makes:8

Ingredients

• 1 lb (.5 kg). zucchini, diced
• 1/2 bunch broccoli, chopped
• 1 bunch spinach leaves, chopped
• 2 tbsp (30 ml). margarine or butter
• 1/2 tsp (2 ml). dried oregano leaves
• Salt
• 1 15 oz (420 grm). container part-skim ricotta cheese
• 2 large eggs
• 12 lasagna noodles
• 1/4 cup (60 ml) all-purpose flour
• 2-1/2 cups (600 ml) milk
• 1/4 cup (60 ml) Parmesan cheese, grated
• 1 8 oz (224 grm). package part-skimmozzarella cheese, sliced

Preparation

• Place 2 tbsp (30 ml). margarine/butter in nonstick 12-inch skillet; melt over medium heat.
• Cook zucchini, broccoli, oregano, and 1/4 tsp (1 ml) salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes.
• Add spinach and toss until wilted.
• Remove skillet from heat.
• In medium bowl, mix ricotta and eggs with fork; set aside.
• Prepare lasagna noodles as label directs; drain.
• Preheat oven to 350 degrees (175 C.).
• Melt 3 tbsp (45 ml). margarine/butter in medium saucepan over medium heat.
• Stir in flour and 1/4 tsp (1 ml) salt, until smooth.
• Gradually stir in milk.
• Cook, stirring constantly, until sauce boils and thickens.
• Remove saucepan from heat and stir in parmesan cheese.
• 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.
• 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 stand 10 minutes before serving.

Comments

Nutrition, per serving: about 460 calories; 21 g fat; 98 mg cholesterol; 550 mg sodium.