8 oz. lasagne noodles
1 med. zucchini, thinly sliced
1 1/2 tsp. olive oil
1 med. onion, finely chopped
1 garlic clove, minced
1 (10 oz.) pkg. frozen chopped broccoli, thawed & well drained
3/4 c. low-fat ricotta cheese
2 tbsp. grated Parmesan cheese
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. tomato sauce
2 oz. low fat mozzarella cheese, coarsely grated

Bring a large pot filled with salted water to a boil. Add lasagne noodles and cook until tender but still chewy, 7-10 minutes. Drain and rinse under cold running water; drain well. Either blanch zucchini in a large saucepan of boiling water for 2 minutes or place in a microwaveable bowl with 3 tablespoons water, cover with plastic wrap and cook on high 1 minute. Drain zucchini and set aside.

In a medium saucepan, heat olive oil. Add onion and cook until softened but not brown, about 3 minutes. Add garlic and cook 1 minute longer. Remove from heat. Add chopped broccoli, ricotta, Parmesan, parsley, salt and pepper; blend well. Fold in cooked zucchini.

Spread 2 tablespoons tomato sauce over bottom of a 9 x 9 x 2 inch baking pan. Arrange a single layer of lasagne noodles over sauce. Spread half of vegetable filling over noodles and spoon 1/2 of remaining tomato sauce over filling. Make another layer with half of remaining noodles, all of remaining filling and half of remaining sauce. Top with remaining noodles and sauce. Sprinkle mozzarella cheese evenly over top. Preheat oven to 400 degrees. Bake lasagne uncovered 30 minutes, or slightly longer if chilled, until hot and bubbly. Serves 6. Calories per serving: 258.