Preparation:
Dice zucchini. Coarsely chop broccoli and spinach.
In nonstick 12-inch skillet over medium heat, in 2 tablespoons hot margarine or butter, cook zucchini, broccoli, oregano and 1/2 teaspoon salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add spinach and toss until wilted. Remove skillet from heat.
In medium bowl, with fork, mix ricotta and eggs; set aside.
Prepare lasagna noodles as label directs. Drain.
Meanwhile, preheat oven to 350F degrees. In 2-quart saucepan over medium heat, melt 3 tablespoons margarine or butter. Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens. Remove saucepan from heat; stir in Parmesan cheese.
In 13"x9" glass baking dish, layer half of lasagna noodles, half of ricotta mixture, half of vegetable mixture, and half of mozzarella. Top with half o sauce, then with remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
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