Ingredients

1 cup fresh mushrooms, sliced
1 cup onion, chopped
1/2 cup green pepper, chopped
2 garlic cloves, minced
2 tablespoons butter or margarine
1 (48-ounce) jar spaghetti sauce
2 eggs, beaten
1 (15-ounce) carton ricotta cheese or nonfat cottage cheese, blended
1/2 cup grated Parmesan cheese
1 cup broccoli, coarsely chopped
1 cup zucchini, chopped
1 cup seeded tomatoes, chopped
3 cups shredded mozzarella cheese
1 (16-ounce) package frozen lasagna sheets

Yield: 8 servings
Prep time: 30 minutes
Baking: 25 minutes

Directions

Cook mushrooms, onion, garlic and green pepper in butter for several minutes, until just tender. Stir often. Stir in spaghetti sauce; simmer uncovered for 10 minutes, stirring occasionally.

In a medium mixing bowl, beat the eggs to blend with a fork. Stir in the ricotta, Parmesan, broccoli, zucchini and tomatoes.

Spoon 1 cup spaghetti sauce over bottom of 13x9-inch baking dish. Place 3 individual frozen lasagna sheets (1 large sheet) lengthwise over sauce and 1 individual sheet horizontally. Strip in 1/2 of an individual sheet lengthwise to complete coverage. Spread 1/2 of the ricotta-vegetable mixture evenly over noodles. Top with 1 1/2 cups of sauce, then 1 cup of mozzarella. Repeat procedure for second layer. Place 4 remaining sheets on top. Spread with remaining sauce. Top with remaining mozzarella.

Cover loosely with heavy-duty plastic wrap. Microwave on high for 14 to 16 minutes or until hot and bubbly. Rotate a half-turn halfway through. Let stand 10 minutes.

Or bake conventionally, uncovered, in a preheated 375-degree oven for 20 to 25 minutes, until hot and bubbly. Let stand 15 minutes.