2 c. shredded carrots
1/2 bunch broccoli
2 c. firmly packed spinach leaves (about 4 oz.)
butter
1/2 tsp. dried oregano leaves
Salt
1 (15-16 oz.) carton Ricotta cheese
2 eggs
2/3 (16 oz.) pkg. lasagna noodles (about 12)
1/4 c. flour
2 1/2 c. milk
1/4 c. grated Parmesan cheese
1 (8 oz.) pkg. Mozzarella cheese, sliced

Coarsely chop spinach and broccoli (2 cups). Over medium heat in 4 tablespoons butter cook carrots, broccoli, oregano, and 1/4 teaspoon salt. Stir frequently until veggies are tender (approximately 5 minutes). Add spinach and toss until wilted. Remove skillet from heat.

Mix Ricotta and eggs; set aside. Prepare lasagna noodles as label directs; drain. In 2-quart pan over medium heat melt 3 tablespoons butter. Stir in flour and 1/4 teaspoon salt. Gradually stir in milk, stirring constantly until it boils and thickens.

Remove from heat and stir in Parmesan cheese. Layer 1/2 of noodles, 1/2 Ricotta mixture, 1/2 vegetable mixture, and 1/2 Mozzarella in 9 x 13 pan. Top with 1/2 of sauce, then remaining noodles, Ricotta, and veggies. Add rest of sauce and top with Mozzarella.

Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes for easier serving.