2 tbsp. olive oil
2 cloves garlic, minced
1 stalk broccoli, peeled and chopped (3 c.)
3 carrots, grated
1 me.d zucchini, halved and sliced thin
1/2 tsp. oregano
9 dried lasagna noodles
2 1/2 c. spaghetti sauce
2 c. Ricotta cheese
1 1/2 c. shredded Mozzarella
1/2 c. Parmesan cheese
Salt and pepper

In large skillet heat oil. Add garlic and broccoli and saute on medium heat 3 minutes. Add carrots and zucchini. Season with salt and pepper and oregano and stir well. Cover; cook about 5 minutes until tender, not mushy.

Cook lasagna in boiling water until tender but still firm; drain. Rinse with cold water and drain again. Heat up spaghetti sauce. Mix Ricotta cheese, 1 cup Mozzarella cheese, Parmesan, salt and pepper in small bowl. In 9x13 baking pan with buttered bottom spread 2 tablespoons sauce, 3 lasagna noodles over sauce. Spread half cheese mixture over noodles, half vegetables. Cover with sauce; repeat. End with noodles, sauce and Mozzarella.