1 (16 oz.) pkg. curly edge lasagna
3 lbs. ricotta cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 c. minced onion
2 tsp. dried basil
1 tsp. garlic powder
4 c. fresh vegetable mixture (broccoli florets, shredded carrots, zucchini slices, chopped red pepper, sliced mushrooms)
4 c. (16 oz.) shredded Mozzarella cheese
3/4 c. grated Parmesan cheese

Cook lasagna noodles as directed on package; drain. Rinse with cold water, drain and lay flat on paper towels in single layer until needed.

Meanwhile, mix together Ricotta cheese, cream cheese, onion, basil and garlic powder. Stir in vegetables. Spread 3/4 cup mixture on bottom of 13"x9" baking dish. Arrange layer of noodles, one fourth of remaining vegetable mixture and sprinkle with some of the Mozzarella and Parmesan cheese. Continue to layer, ending with cheese. Bake at 375 degrees for 50 minutes or until hot. Let stand 10 minutes. 8 servings.