SAUCE:

3 tbsp. cornstarch
2 1/2 c. milk
2 sm. zucchini, halved lengthwise and thinly sliced crosswise
1 c. chopped red bell pepper
1/2 c. sliced scallions
1/2 c. grated Parmesan cheese
1/2 tsp. each salt and pepper

5 no-boil lasagna noodles
1 (15 oz.) container Ricotta cheese

Whisk cornstarch and milk in 2 quart microwave safe bowl until blended. Cover with vented plastic wrap and microwave on high 6-8 minutes, whisking twice, until smooth, thickened and boiling. Stir in remaining sauce ingredients. Spread 3/4 c. sauce over bottom of 9 x 5 inch, microwave safe loaf pan. Top with 1 lasagna noodle. Spread 3/4 c. cause over noodle, then spoon 1/2 c. Ricotta over sauce. Repeat layers 3 more times. Top with last noodle and remaining sauce. Cover loosely with waxed paper. Microwave on high 13-15 minutes, until noodles are almost tender when pierced with tip of knife. Let stand 15-20 minutes while lasagna firms up.