12 lasagna noodles (from 1 lb. box)
1 tbsp. olive oil
1 yellow squash, quartered, sliced
1 zucchini, quartered, sliced
1 lg. yellow pepper, sliced
1 lg. red pepper, sliced
1 bunch broccoli, cut into flowerets
3 cloves garlic, chopped
4 tsp. fresh thyme or 1 1/2 tsp. dried
1 tsp. salt

CHEESE MIXTURE:

2 eggs
1 container (15 oz.) part-skim milk Ricotta cheese
1 container (16 oz.) low-fat dry-curd cottage cheese
1/2 c. fresh basil leaves, chopped
1/4 tsp. liquid red pepper
Seasoning
2 c. shredded part-skim milk Mozzarella cheese
Fresh thyme sprigs for garnish

1. Preheat oven to 425 degrees. Cook noodles according to package directions. Drain. Coat a 13x9x2 inch baking dish with nonstick vegetable oil cooking spray.

2. Heat oil in Dutch oven over medium heat. Add squashes, sweet peppers, broccoli flowerets, garlic and thyme. Cover cook; 10 minutes or until vegetables are tender-crisp stirring occasionally. Pour off and liquid sprinkle salt over vegetables. Stir to combine.

3. Prepare cheese mixture; beat eggs in large bowl until blended. Stir in Ricotta, cottage cheese, basil and red pepper seasoning until blended. Line prepared pan with 3 noodles. Spread 2 cups of cheese mixture on top; cover with 3 noodles. Spread 3 cups vegetable mixture on top. Sprinkle on 1 cup Mozzarella. Cover with 3 noodles. Spread with remaining cheese mixture. Top with remaining noodles. Spread with remaining vegetables. Sprinkle with remaining Mozzarella. Cover with foil, sealing edges firmly to baking pan.

4. Bake in preheated 425 degree oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.