Ingredients

4 Tablespoons butter

2 small zucchini, diced

1 stalk broccoli, coarsely chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

2 cups of spinach leaves, washed and firmly packed

1 15 oz container ricotta cheese

2 large eggs

1/4 cup flour

1/4 cup freshly grated parmesan cheese

12 lasagna noodles, cooked

2 cups grated mozzarella cheese

Procedure

 In a non stick skillet,melt one tablespoon of butter over medium heat. Add zucchini, broccoli, oregano and 1/4 teaspoon salt. Cook about 5 minutes, till vegatables start to soften.  Add the spinach and cook just until wilted. Remove from heat.  In a bowl mix ricotta and eggs, set aside.  In a pan melt remaining butter add flour and remaining salt.  Whisk until smooth.  Gradually add milk and cook until boiling and slightly thickened, stirring constantly.  Remove from heat and add Parmesan.  In a 13x9 inch(GLASS) pan arrange 4 noodles, slightly overlapping.  Top with 1/2 of the veggie mixture, 1/2 of ricotta/egg mixture, 1/3 of milk sauce and 1/3 of mozzarella. Repeat.  Finish with 4 noodles on top, last 1/3 or milk sauce and remaining mozzarella. Bake about 45 mins in 350 oven, till bubbly and slightly browned on top