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1
Saute zucchini, yellow squash, mushrooms and garlic until tender in 2 Tbs margarine.
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2
Add Italian seasoning and 1/4 tsp salt.
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3
Stir in carrots and broccoli; set aside and cool.
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4
Melt remaining margarine in saucepan; add flour, pepper and remain ing salt.
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5
Cook over medium heat 5 minutes.
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6
Stir in milk and cook until thickened.
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7
Remove from heat and stir in Parmesan cheese.
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8
Set aside.
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9
Cook pasta, according to package directions.
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10
Rinse in cool water and drain.
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11
Grease lasagna pan.
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12
Spoon only enough white sauce into lasagna pan to barely cover the bottom.
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13
Line with 3 noodles; spoon 1/2 the vegetable mixture over noodles, placing it down the center of each noodle; sprinkle 1/3 of the mozzarella cheese over the vegetable mixture.
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14
Cover with another layer of pasta; spread with 1/2 the spinach ; cover with 1/2 the remaining white sauce.
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15
Repeat the layering; 3 noodles; remaining vegetables, 1/2 remaining mozzarella; 3 noodles, remaining ricotta, spinach and white sauce.
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16
Cover with remaining mozzarella, sprinkle with parmesan and parsley over top.
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17
Bake 45 minutes in a preheated 350F oven.
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18
Let stand 15 minutes before serving.
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19
Serve with crisp green salad and fresh bread.
