Servings: 6

2 small zucchini (about 8 oz. each) - diced small 2 small zucchini (about 8 oz. each) - diced small
2 heads of broccoli - chopped small 2 heads of broccoli - chopped small
6 oz bag of baby spinach 6 oz bag of baby spinach
1 bunch of fresh asparagus - trim and discard tough part of stalk, chop remaining stalks to about ½ inch. Reserve tops 1 bunch of fresh asparagus - trim and discard tough part of stalk, chop remaining stalks to about ½ inch. Reserve tops
2 tablespoons of olive oil 2 tablespoons of olive oil
1 teaspoon Italian seasoning (divided) 1 teaspoon Italian seasoning (divided)
3 cloves of garlic -minced 3 cloves of garlic -minced
Scant ⅛ teaspoon of nutmeg Scant ⅛ teaspoon of nutmeg
¾ teaspoon salt (divided) ¾ teaspoon salt (divided)
15 ounces ricotta cheese 15 ounces ricotta cheese
1 egg 1 egg
6 to 12 no boil lasagna noodles (depends on size and depth of pan) 6 to 12 no boil lasagna noodles (depends on size and depth of pan)
3 tablespoons butter (or margarine) 3 tablespoons butter (or margarine)
¼ cup flour ¼ cup flour
2 1⁄2 cups milk 2 1⁄2 cups milk
1⁄2 cup parmesan cheese 1⁄2 cup parmesan cheese
8 ounces mozzarella cheese (good quality fresh grated, I like Polly-O) 8 ounces mozzarella cheese (good quality fresh grated, I like Polly-O)

In a nonstick 12 -inch skillet over medium heat, heat olive oil, cook zucchini, broccoli, asparagus stalks, ½ teaspoon of Italian seasoning and ½ teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and garlic and toss until spinach is wilted and garlic fragrant. Remove skillet from heat and stir in nutmeg. Set aside until lasagna assembly.
In medium bowl, with fork, mix ricotta, egg, ½ teaspoon of italian seasoning and ¼ cup Parmesan; set aside.
Preheat oven to 350 degrees F.
In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and ¼ teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in ¼ cup Parmesan cheese.
In a 2 quart, 8 inch square, glass baking dish, ladle about ½ cup of sauce on bottom of dish, place a layer of no bake noodles on top of sauce followed by a layer (about ⅓ of total) of the ricotta mixture, then about ⅓ of vegetable mixture and ¼ of the mozzarella. Top with enough sauce to cover layer. repeat to make 2 more layers, noodles, ricotta, vegetables, mozzarella and sauce. Finish with final layer of noodles, sauce and mozzarella. Garnish top with the reserved asparagus tops.
Cover with foil (tented to prevent cheese from sticking to foil) and bake lasagna for aout 30 minutes, remove foil and bake for 10 to 15 minutes more until hot and bubbly. Let lasagna stand 10 minutes for easier serving.

Note this recipe originally made a 9 X 13 pan with 2 full layers (3 layers of noodles). I prefer a smaller dish, 8 x 8, but increase it to 3 full layers, (4 layers of noodles). Even with the additional layer, there are usually leftover vegetables that you can serve as a side dish at another meal.  Note this recipe originally made a 9 X 13 pan with 2 full layers (3 layers of noodles). I prefer a smaller dish, 8 x 8, but increase it to 3 full layers, (4 layers of noodles). Even with the additional layer, there are usually leftover vegetables that you can serve as a side dish at another meal.
My daughter, Chelsea said this was the best lasagna she has ever had!  My daughter, Chelsea said this was the best lasagna she has ever had!