Ingredients:
1 bunch broccoli, chopped into florets ( you can use the stem part too, cut into thin slices)
1 zucchini, sliced into thin pieces
1 can spaghetti sauce, approximately 2 cups
2 tablespoons olive oil
1 cup ricotta cheese, non-fat (can substitute non-fat cottage cheese)
2 cups shredded non-fat mozzarella cheese
1 egg
1 8-oz. pkg. lasagna noodles (whole wheat recommended)

Directions:
Preheat oven to 350 degrees. Cook lasagna noodles according to package directions. After cooking, rinse under cold water and separate noodles to keep them from sticking together. Set aside. Heat oil in large skillet and sauté vegetables about 10 minutes or until soft. Remove from heat and set aside. In a separate bowl, mix the cheeses and egg. To assemble, put a little sauce in the bottom of a 13- by 9-inch baking pan. Place a layer of noodles in the pan, then a layer of cheese mixture, vegetables and then sauce. Repeat until all the ingredients are used. The last layer should be noodles covered with a little sauce. Bake for 45 minutes. Remove from oven and let cool 10 minutes before serving. Serves 6-8 people. Note: You can change the vegetables in this dish based on what you have on hand. Serve with a green salad and a piece of fresh fruit for dessert. Enjoy!