1 can tomatoes, undrained
1 can tomato sauce
Dash black pepper
1 lg. onion, chopped
1 1/2 tsp. garlic
2 sm. zucchini, chopped
8 oz. mushrooms, sliced
2 lg. green peppers, chopped
2 c. broccoli florets
1 c. shredded Mozzarella cheese
4 c. Ricotta cheese
3/4 c. grated Parmesan cheese
1 pkg. curly edge lasagne

Simmer tomatoes with juice, tomato sauce, oregano, and black pepper in medium saucepan over low heat. Cook and stir onion and garlic in hot oil in large skillet over medium high heat until onion is golden. Add vegetables. Cook and stir until vegetables are tender, 5-10 minutes.

Stir vegetables into tomato mixture, simmer 15 minutes. Combine Mozzarella, Ricotta and Parmesan cheeses in large bowl; blend well. Spoon about 1 cup of sauce in bottom of 12x8 inch pan.

Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce. Bake in preheated 350 degree oven 30- 45 minutes or until bubbly. Let stand 10 minutes.