1 c. small broccoli florets
1 c. small cauliflower florets
1 c. thinly sliced zucchini
1 c. thinly sliced yellow squash
6 lasagna noodles
1 c. diced onion
1 c. diced green pepper
1 c. thinly sliced mushrooms
1 (8 oz.) can tomato sauce
1/8 tsp. pepper
1/2 c. part skim ricotta cheese
1/3 c. grated mozzarella cheese
Salt as desired
Vegetable oil spray

Steam broccoli and cauliflower over water, covered, about 5 minutes until crisp tender. Put zucchini and squash in steamer for 3 minutes until crisp tender. Set both sides. Cook noodles but do not overcook. Drain; lay flat on baking sheet and cut in half crosswise. Spray large skillet with vegetable oil spray. Cook onion about 3 minutes. Add green pepper and mushrooms. Cook about 4 minutes. Stir in tomato sauce and pepper. Cover and cook 10 minutes, stirring occasionally. Lightly spray a 9 inch square baking dish with oil. Arrange 1/3 of the noodles in dish. Top with 1/3 of the tomato sauce and all of broccoli and cauliflower. Top with 1/3 more noodles, 1/3 of tomato sauce, and all of zucchini and squash. Spoon ricotta cheese over squash. Top with remaining noodles and sauce. sprinkle with mozzarella cheese. Cover with aluminum foil and cook 30 minutes at 350 degrees. Uncover and cook 15 minutes more. Serves 4. (Good for Weight Watchers, but if you don't tell, no one will ever know!)