| 12 | | Lasagne Noodles |
| 1 | | Pepper, red, lg -- sliced |
| 1 | tb | Olive oil |
| 1 | lb | Broccoli -- cut into |
| | Flowerets |
| 8 | oz | Squash, yellow -- quartered |
| 3 | | Garlic, cloves -- chopped |
| | Lenghtwise and sliced |
| 4 | ts | Thyme, fresh -- chopper OR |
| 8 | oz | Zucchini -- quartered |
| 1 1/2 | ts | Thyme -- dried |
| | Lengthwise and sliced |
| 1 | ts | Salt |
| 1 | | Pepper, yellow, lg -- |
| | Sliced |
| | CHEESE MIXTURE----- |
| 2 | | Eggs |
| 1/4 | ts | Red-pepper seasoning -- |
| | Liquid |
| 15 | oz | Ricotta cheese |
| 2 | c | Cheese, mozzarella -- |
| | Shredded |
| 16 | oz | Cottage cheese -- low-fat |
| | Thyme sprigs -- fresh for |
| 1/2 | c | Basil leaves, fresh -- |
| | Chopped |
| | Garnish |
| 1 | | Preheat oven to 425. Cook |
