SAUCE:

6 oz. onions, finely chopped
2 c. celery, finely chopped
1 c. green pepper, finely chopped
1 1/2 c. tomato sauce, no sugar added
1 c. canned tomatoes, finely chopped
1 c. zucchini, finely chopped
1 c. cauliflower florets, finely chopped
3/4 c. tomato paste
1/2 c. water
3 garlic cloves, minced (optional)
1 tbsp. Worcestershire sauce
2 tsp. each basil, oregano and salt

FILLING:

2 c. skim milk riccota cheese
3/4 c. skim milk
2 tbsp. chopped fresh parsley
1/2 tsp. salt
4 c. cooked lasagna noodles (about 8)

TOPPING:

2 tbsp. vegetable oil
5 oz. mozzarella cheese, grated
1 oz. grated Parmesan cheese

Preheat oven to 350 degrees. In a saucepan, combine onions, celery, green pepper and tomato sauce; cook, stirring several times until vegetables are soft. Add tomatoes, zucchini, cauliflower, tomato paste, water, garlic, if desired, Worcestershire sauce, basil, oregano, and salt. Cover and simmer 30 minutes or until all vegetables are soft. Meanwhile, in a small bowl, combine riccota cheese, milk, parsley and salt. Spoon a small amount of sauce into 9 x 13 x 2 inch baking dish that has been sprayed with a non-stick cooking spray. Over this, place a layer of noodles, about half the riccota cheese mixture, and a layer of sauce. Repeat until all ingredients are used, ending with the sauce. Drizzle oil evenly over the sauce. Top with mozzarella and Parmesan cheese. Bake for 50 minutes or until mixture is bubbly. Remove from oven and allow to stand 5 to 10 minutes before cutting. Makes 6 servings.