9 lasagna noodles (about 8 oz.)
1/4 c. oil, divided
3 med. onions, coarsely chopped
4 cloves garlic, minced
3 green peppers, coarsely chopped
3 red peppers, coarsely chopped
3 tbsp. cornstarch
1 can (13 3/4 or 14 1/2 oz.) chicken broth
1 3/4 c. skim milk
1 container (15 oz.) part skim ricotta cheese
1 pkg. (10 oz.) frozen chopped spinach or broccoli, thawed and well drained
3 tbsp. chopped fresh basil
3/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. pepper
1 c. shredded part skim Mozzarella cheese

Cook lasagna noodles according to package directions; rinse with cold water and drain. In 6 quart Dutch oven heat 2 tablespoons corn oil over medium heat. Add onions and garlic. Saute 10 minutes or until golden; remove.

Heat remaining corn oil in Dutch oven. Add peppers; saute 5 minutes. In bowl, mix cornstarch and chicken broth until smooth; stir into peppers. Add milk. Stirring constantly, bring to boil over medium heat and boil 1 minute. Remove from heat; add onions.

In bowl combine ricotta, spinach, basil, salt, nutmeg and pepper. Spoon 1 1/2 cups sauce into 13x9x2 inch baking dish. Top with 1/3 of the noodles and 1/2 of the spinach mixture. Repeat, beginning with sauce. Then top with remaining noodles and sauce. Sprinkle Mozzarella over top. Bake in 350 degree F. oven 20 to 25 minutes or until heated. Makes 10 servings.