2 zucchini (about 8 oz. each)
10 oz. frozen chopped broccoli, thawed & drained
10 oz. frozen spinach, thawed & squeezed
1/2 c. chopped green onions
butter
1/2 tsp. oregano leaves
1/2 tsp. Italian seasoning
Salt
15 to 16 oz. ricotta cheese, can use cottage cheese & puree in blender
2 eggs
2/3 of 16 oz. pkg. lasagna noodles (about 12 noodles)
1/4 c. flour
2 1/2 c. milk
1/4 tsp. nutmeg
1/4 c. grated Parmesan cheese
8 oz. Mozzarella cheese, sliced

Measure 3 cups diced zucchini. Measure 2 cups broccoli. Coarsely chop spinach. In 4 tablespoons butter, cook zucchini, broccoli, green onions, oregano, Italian seasoning and salt, stirring until vegetables are tender-crisp, about 5 minutes. Add spinach and toss until heated. Remove from heat.

In medium bowl, with fork, mix ricotta with eggs. Set aside. Cook lasagna noodles as package directs. Drain. In 2 quart saucepan melt 3 tablespoons butter. Stir in flour, nutmeg and 1/4 teaspoon salt until smooth. Gradually stir in milk. Cook, stirring constantly, until sauce boils and thickens. Remove from heat and stir in Parmesan cheese.

In 9 x 13 inch baking dish, layer half of noodles, half of ricotta cheese mixture and half of Mozzarella. Top with half of sauce, then remaining noodles, ricotta and vegetable mixture. Spoon remaining sauce over vegetable layer, arranging remaining Mozzarella on top. Bake 40 to 45 minutes at 350 degrees. Let stand 10 minutes for easier serving. 8 servings, about 525 calories per serving.