2 small zucchini (about 8 oz. each)
1/2 bunch broccoli
2 c. firmly packed spinach leaves (about 4 oz.)
butter
1/2 tsp. dried oregano leaves
salt
1 (15 oz.) part-skim Ricotta cheese
2 large eggs
12 lasagna noodles
1/4 c. flour
2 1/2 c. milk
1/4 c. grated Parmesan cheese
1 (8 oz.) part-skim Mozzarella cheese, sliced

About 2 hours before serving, dice zucchini. Coarsely chop broccoli and spinach. Cook zucchini, broccoli, oregano and 1/4 teaspoon salt over medium heat in 2 tablespoons hot butter, stirring frequently, until vegetables are tender-crisp (about 5 minutes). Add spinach and toss until wilted. Remove skillet from heat. In medium bowl with fork, mix Ricotta and eggs; set aside. Prepare lasagna noodles as label directs. Drain.