2 med. zucchini, diced
1/2 bunch broccoli, chopped
2 c. firm packed spinach leaves (cut off stems)
butter
1/2 tsp. oregano
1 (15 oz.) Ricotta cheese
2 eggs
8 lasagna noodles
1/4 c. flour
2 1/2 c. milk
1/4 c. Parmesan cheese
8 oz. Mozzarella

Melt butter in frying pan. Cook zucchini, broccoli, oregano, and salt. Cook until vegetables are tender. Add spinach just to wilt. Set aside.

In another bowl mix Ricotta and 2 eggs.

Cook lasagna noodles.

Make sauce with 3 tbsp. melted butter. Stir in flour and milk. After thickening, add Parmesan cheese.

In 13x9 inch pan layer: 1/2 lasagna, 1/2 Ricotta, 1/2 vegetables, 1/2 Mozzarella, 1/2 sauce; repeat. Bake 40-45 minutes at 350 degrees.