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 stripes
1 (10 oz.) pkg. frozen chopped broccoli or spinach, thawed and drained
1/2 tsp. salt
1 (15 oz.) container ricotta cheese
2 c. shredded Swiss cheese

Prepare noodles conventionally as package directs; drain. Separate noodles and set aside. Meanwhile, in 12 x 8 inch baking dish, cook carrots, onions, and pepper, covered, on high 6-8 minutes until tender crisp, stirring half way through cooking. Spoon into bowl; add broccoli. Stir salt into ricotta cheese.

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

Shield 2 narrow ends of baking dish with 2 inch wide strips of smooth foil. On microwave cooking rack, cook, covered, on high 7-10 minutes until hot; rotate dish once halfway through cooking. Discard foil. Sprinkle remaining Swiss cheese on top; cook 3-5 minutes until cheese melts. Let stand, covered, 10 minutes. Makes 8 servings. This recipe calls for fontina cheese (where Swiss has been used).