Light Vegetable Lasagne

12 Lasagne Noodles

1 Pepper, red, lg -- sliced

1 tablespoon Olive oil

1 pound Broccoli -- cut into flowerets

8 ounce Squash, yellow -- quartered

3 Garlic, cloves -- chopped

Lenghtwise and sliced 4 teaspoon Thyme, fresh -- chopper OR

8 ounce Zucchini -- quartered

1 1/2 teaspoon Thyme -- dried

Lengthwise and sliced 1 teaspoon Salt

1 Pepper, yellow, lg -- sliced

-----CHEESE MIXTURE----- 2 Eggs

1/4 teaspoon Red-pepper seasoning -- liquid

15 ounce Ricotta cheese

2 cup Cheese, mozzarella -- shredded

16 ounce Cottage cheese -- low-fat

Thyme sprigs -- fresh for 1/2 cup Basil leaves, fresh -- chopped

Garnish 1 he t oven to 425. Cook noodles

1 teaspoon 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 425 degree oven for 1 hour or until heated through.

Cool on rack 10 minutes before serving. Garnis with thyme sprigs.