VEGETABLE LASAGNA

2 small zucchini, about 8 oz. each

1/2 bunch broccoli

2 cups firmly packed spinach leaves

margarine

1/2 tea. dried basil

1 1/2 pounds of part-skim ricotta cheese

2 large eggs

13 lasagna noodles

1/4 cup flour

2 1/2 cups milk

1/4 cup grated Parmesan Cheese

8 oz. pkg. part-skim mozzarella cheese, sliced

Dice zucchini. Coarsely chop broccoli and spinach. In large skillet, in 2 tab. margarine cook zucchini and broccoli about 5 min. Add spinach and toss until wilted; set aside. Mix ricotta, eggs and basil; set aside. Cook lasagna noodles. In 2-qt. pan melt 3 tab. margarine; stir in flour until smooth. Gradually add milk; stirring constantly until sauce boils and thickens. Remove from heat; stir in Parmesan Cheese.

In 13x9" baking dish layer 1/3 each of lasagna, ricotta, vegetables and mozzarella. Top with 1/3 of sauce. Continue layering except for adding the mozzarella last. Bake 350' for 45 min. until hot and bubbly. Let stand 10 min. for easier slicing.