1 box wide curly lasagna noodles
2 lbs. part skim Ricotta cheese
2 c. part skim shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
4 carrots
2 med. zucchini
1 head fresh broccoli
4 lg. eggs
1 1/2 lbs. Marinara sauce
Dash of ground pepper

Cook lasagna noodles in large pasta pot until al dente. Slice carrots and zucchini very thin with food processor or by hand. Cut off head of broccoli and pull apart into very small florets. Soften all vegetables in microwave (5 minutes on high); or steam on top of stove for 15 minutes. Mix Ricotta cheese with 4 eggs and dash of pepper. Cover bottom of lasagna pan with small amount of sauce. Make 4 layers as follows: Wide noodles, Ricotta cheese and vegetables, end layering with noodles. Cover entire dish with sauce, sprinkle Parmesan and Mozzarella cheese (at this point dish can be covered and refrigerated until ready to bake, or it can be put in freezer for storage). Bake at 350 degrees for 45 minutes or until sauce bubbles around edges of dish and cheese is melted. Serves 9.