1 pkg. lasagne noodles
3 lbs. Ricotta cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 c. minced onion
2 tsp. dried basil
4 c. (16 oz.) shredded Mozzarella
1 tsp. garlic powder
4 c. vegetable mixture of broccoli, zucchini, peppers, mushrooms or any vegetables you like
3/4 c. grated Parmesan cheese

Cook lasagne noodles as directed on package; drain. Rinse with cold water; drain and lay flat on paper towels in singe layer until needed.

Meanwhile, mix together Ricotta cheese, cream cheese, onion, basil and garlic powder. Stir in vegetables.

Spread 3/4 cup on bottom of a 13x9x2-inch pan. Arrange layer of noodles, 1/4 or remaining vegetable mixture and sprinkle with some Mozzarella and Parmesan cheese. Continue to make layers, ending with cheese. Bake at 375 degrees for 50 minutes. Makes 8 servings.