To shorten time even more, buy precut vegetables from the grocery store produce section or salad bar.

12 Lasagna noodles(from 1-lb. box)
1 tbsp. olive oil
1 yellow squash (8 oz.), quartered lengthwise and sliced
1 lg. yellow pepper, cored, seeded and sliced
1 lg. red pepper, cored, seeded and sliced
1 bunch broccoli (1 lb.), cut into flowerets
3 cloves garlic, chopped
4 tsp. fresh chopped thyme or 1 1/2 tsp. dried

CHEESE MIXTURE:

2 eggs
1 container (15 oz.) part-skim-milk Ricotta cheese
1 container (16 oz.) low-fat dry-cured cottage cheese
1/2 c. fresh basil leaves, chopped
1/4 tsp. liquid red-pepper seasoning
2 c. seared part-skim-milk Mozzarella cheese
Fresh thyme sprigs for garnish

1 Preheat to 425 degrees. Cook noodles according to package directions. Drain. Coat a 13 x 9 x 2-inch baking dish with nonstick vegetable-oil cooking spray.

2. Heat oil in Dutch oven over medium heat. Add squashes, sweet peppers, broccoli flowerets, garlic, and thyme. Cover, cook 10 minutes or until vegetable are tender-crisp, stirring occasionally. Pour off any liquid. Sprinkle salt over vegetables. Stir to combine.

3. Prepare Cheese Mixture; Beat eggs in large bowl until blended. Stir in Ricotta, cottage cheese, basil and red-pepper seasoning until blended.

4. Line prepared pan with 3 noodles. Spread 2 cups of cheese mixture on top; cover with 3 noodles. Spread 3 cups vegetable mixture on top. Sprinkle on 1 cup Mozzarella. Cover with 3 noodles. Spread with remaining cheese mixture. Top with remaining noodles. Spread with remaining vegetables. Sprinkle wth remaining Mozzarella. Cover with foil, sealing edges firmly to baking pan.

5. Bake in preheated 425 degree oven for 1 hour or until heated through. Cool on rack 10 minutes before service. Garnish with thyme sprigs.