4 tablespoons (1/2 stick) butter or margarine
2 medium zucchini, diced
1/2 bunch broccoli, coarsely chopped
1/2 teaspoon dried oregano leaves
2 cups firmly packed spinach leaves, coarsely chopped
15-ounce container ricotta cheese
2 large eggs
12 lasagna noodles
1/4 cup all-purpose flour
2 1/2 cups milk
1/4 cup grated Parmesan cheese
8 ounces Mozzarella cheese, sliced
In nonstick 12-inch skillet, melt 1 tablespoon butter or margarine
over medium heat. Add zucchini, broccoli, oregano, and 1/4 teaspoon
salt and cook, stirring frequently, until vegetables are tender-crisp,
about 5 minutes. Add spinach and toss until wilted. Remove skillet
In medium bowl, mix ricotta and eggs; set aside.
In large saucepot, prepare lasagna noodles in boiling salted water
as label directs. Drain.
Meanwhile, preheat oven to 350F. In 2-quart saucepan, melt remaining
3 tablespoons butter or margarine over medium heat. Stir in flour
and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook,
stirring constantly, until sauce boils and thickens. Remove saucepan
from heat; stir in Parmesan.
In 13 x 9-inch glass baking dish, layer half of lasagna noodles,
half of ricotta mixture, half of vegetable mixture, and half of
Mozzarella. Top with half of white sauce, then with remaining
noodles, ricotta, and vegetable mixture. Spoon remaining sauce over
vegetable layer; arrange remaining Mozzarella on top.
Bake lasagna 40 to 45 minutes or until hot and bubbly.