1 (16 oz.) pkg. curly edge lasagna
3 lbs. ricotta cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 c. minced onion
2 tsp. dried basil
1 tsp. garlic powder
4 c. fresh vegetables (broccoli, cauliflower, carrots, zucchini, mushrooms)
4 c. shredded Mozzarella cheese
3/4 c. grated Parmesan cheese

Cook lasagna noodles as directed on package. Drain. Rinse with cold water, drain and lay flat on paper towels until needed.

Meanwhile, mix together ricotta cheese, cream cheese, onion, basil and garlic powder. Stir in vegetables. Spread 3/4 cup on bottom of 9x13 inch baking dish.

Arrange layer of noodles, then 1/4 of the remaining vegetable mixture and sprinkle with some of the Mozzarella and Parmesan cheese. Continue to make layers, ending with cheese. Bake at 375 degrees for 50 minutes. Let stand 10 minutes. 8 servings.