Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    lasagna noodles
   1      tablespoon    olive oil
   8      ounces        squash -- yellow, quartered
   1                    lenghtwise and sliced
   8      ounces        zucchini -- quartered
   1                    lengthwise and sliced
   1                    pepper -- yellow, lg, sliced
   1                    pepper -- red, lg, sliced
   1      pound         broccoli -- cut into flowerets
   3                    garlic -- cloves, chopped
   4      teaspoons     thyme -- fresh, chopper or
   1 1/2  teaspoons     thyme -- dried
   1      teaspoon      salt
                        ***CHEESE MIXTURE***
   2                    eggs
  15      ounces        ricotta cheese
  16      ounces        cottage cheese -- low-fat
     1/2  cup           basil leaves -- fresh, chopped
     1/4  teaspoon      red-pepper seasoning -- liquid
   2      cups          cheese -- mozzarella,
                        -- shredded
   1                    thyme sprigs -- fresh for
   1                    garnish

Preparation:

1) Preheat oven to 425. Cook noodles according to package directions. Drain. Coat a 13 X 9 X 2-inch baking dish with nonstick vegetable-oil cooking spray. 2) Heat oil in Dutch oven over medium heat. Add squashes, sweet peppers, broccoli flowerets, garlic and thyme. Cover; cook 10 minutes or until vegetables are tender-crisp, stirring occasionally. Pour off any liquid. Sprinkle salt over vegetables. Stir to combine. 3) Prepare Cheese Mixture: Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil and red-pepper seasoning until blended. 4) Line prepared pan with 3 noodles. Spread 2 cups of cheese mixture on top; cover with 3 noodles. Spread 3 cups vegetable mixture on top. Sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mixture. Tope with remaining noodles. Spread with remaining vegetables. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan. 5) Bake in preheated 425F oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnish with thyme sprigs.