12 x 18 inch Pyrex baking dish
14 to 16 strips of lasagne (can use different kinds)
4 c. broccoli, diced
2 to 3 lg. zucchini, grated
2 c. fresh mushrooms, sliced
3 to 4 c. yellow and green squash, grated
2 c. low fat Mozzarella cheese, grated
2 qts. tomato sauce

Cook lasagne as in the directions (leave out the salt). Try not to overcook it. In the meantime, dice broccoli, slice mushrooms, grate zucchini and squash. Keep it separate because you are going to layer all this stuff. When lasagne is cooked, rinse in cold water.

You can layer this stuff any way you want. I do it in this order: Lasagne, 1 cup cheese, zucchini, tomato sauce, broccoli, lasagne, squash, mushroom, tomato sauce and cheese.

Cover the whole thing with aluminum foil and bake at 375 to 400 degrees for about 3 hours. Should let it cool for a while before cutting.

Some optional things: You can add more cheese, but realize that this will add calories and cholesterol. You can change the vegetables around - some suggestions may be spinach, cauliflower, eggplant.