1 (30 oz.) jar Prego, Extra Chunky, Garden Combination spaghetti sauce
1 (30 oz.) jar Ragu, Chunky Gardenstyle, Italian Garden Combination spaghetti sauce
1 lb. box lasagna noodles
2.5 lbs. lean ground hamburger
1 lb. Mozzarella cheese, grated
15 oz. ricotta cheese, mixed with 1 egg
Grated Parmesan cheese
2 med. zucchini, sliced medium-thin
1 lb. carrots, sliced medium-thin
1 (20 oz.) Italian cut green beans
1 head broccoli, cut flowerets into small pieces

Cook noodles with 3 tablespoons vegetable oil until al-dente. Drain and set aside. Mix and heat Ragu and Prego sauces. Cook ground beef until medium well done; drain off excess fat. Add meat to sauce. Cook the beans and carrots until al-dente; then add zucchini and broccoli and cook until al-dente. Drain vegetable and set aside.

Put 2 tablespoons of sauce on bottom of 10 x 14 x 3 inch pan to prevent sticking. Layer pan with an overlapping layer of half the noodles. Spread half the sauce with meat over the noodles. Spread half the vegetables over sauce. Dollop half of the ricotta and egg mixture over the vegetables. Sprinkle half of the Mozzarella cheese over ricotta. Sprinkle generously with grated Parmesan cheese. Repeat layers.

Cover pan with foil. Bake at 350 degrees for 1 hour. Let stand 15 to 20 minutes before serving.