8 oz. lasagna noodles, uncooked
3 med. ripe tomatoes, chopped
1 can (8 oz.) salt free tomato sauce
1 can (6 oz.) salt free tomato paste
2 green bell peppers, chopped
2 onions, chopped
1/2 tsp. rosemary
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. basil
8 oz. fresh mushrooms, sliced
1 med. bunch broccoli flowerettes
1 lg. zucchini, sliced
4 tsp. Italian seasoning
3/4 c. (3 oz.) shredded Mozzarella cheese
3/4 c. (3 oz.) crumbled feta cheese
2 tbsp. freshly grated Parmesan cheese

Cook noodles according to package directions. Rinse and drain. Combine tomatoes, tomato sauce and paste, 1 chopped green pepper, 1 chopped onion, rosemary, oregano, thyme, and basil in large heavy saucepan. Bring to boil stirring frequently. Simmer, covered 10 minutes.

For filling, combine mushrooms, broccoli, remaining pepper and onion, zucchini and Italian seasoning. Mix well. Place small amount of sauce on bottom of 13 x 9 inch baking pan. Layer half the noodles, vegetables, sauce and cheeses. Repeat. Bake 20 to 25 minutes at 375 degrees or until cheese is melted and sauce is bubbly. Let stand 5 minutes before serving. Makes 12 servings. 160 calories 8 gm. protein, 4 gm fat, 25 gm carbohydrates.