1/2 (16 oz.) pkg. lasagna noodles (about 9 noodles)
2 carrots, shredded
1 sm. onion, chopped
1 red or green pepper, cut into thin strips
1 (10 oz.) pkg. frozen chopped broccoli or spinach, thawed & drained
1/2 tsp. salt
1 (15 oz.) container ricotta cheese
2 c. shredded Fontina, Swiss or other cheese

1. Prepare noodles conventionally as package directs; drain. Separate noodles and set aside.

2. Meanwhile, in 12"x8" baking dish, cook carrots, onion and pepper, covered, on High 6 to 8 minutes until tender-crisp, stirring half way through cooking. Spoon into bowl; add broccoli. Stir salt into ricotta cheese.

3. In same baking dish, place 3 lasagna noodles, top with 1/2 ricotta cheese mixture, 1/3 vegetable mixture and 1/3 Fontina cheese. Repeat. Top with 3 remaining lasagna noodles, then remaining vegetable mixture. Set aside remaining Fontina cheese.

4. Shield 2 narrow ends of baking dish with 2" wide strips of smooth foil. On microwave cooking rack, cook, covered, on High 7 to 10 minutes until hot; rotate dish once halfway through cooking. Discard foil. Sprinkle remaining Fontina cheese on top; cook 3 to 5 minutes until cheese melts. Let stand, covered, 10 minutes. Makes 8 servings.