-
1
Place 2 tbsp (30 ml).
-
2
margarine/butter in nonstick 12-inch skillet; melt over medium heat.
-
3
Cook zucchini, broccoli, oregano, and 1/4 tsp (1 ml) salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes.
-
4
Add spinach and toss until wilted.
-
5
Remove skillet from heat.
-
6
In medium bowl, mix ricotta and eggs with fork; set aside.
-
7
Prepare lasagna noodles as label directs; drain.
-
8
Preheat oven to 350 degrees (175 C.).
-
9
Melt 3 tbsp (45 ml).
-
10
margarine/butter in medium saucepan over medium heat.
-
11
Stir in flour and 1/4 tsp (1 ml) salt, until smooth.
-
12
Gradually stir in milk.
-
13
Cook, stirring constantly, until sauce boils and thickens.
-
14
Remove saucepan from heat and stir in parmesan cheese.
-
15
In prepared 13 x 9 inch glass baking dish, layer half of lasagna noodles, half of ricotta mixture, half of vegetable mixture, and half of mozzarella.
-
16
Top with half of sauce, then with remaining noodles, ricotta, and vegetable mixture.
-
17
Spoon remaining sauce over vegetable layer.
-
18
Arrange remaining mozzarella on top.
-
19
Bake lasagna 40 to 45 minutes, until hot and bubbly.
-
20
Let stand 10 minutes before serving.
