Ingredients

• 1 jar spaghetti sauce
• 8 ounces lasagna noodles
• 3 cups ricotta cheese
• 1 tablespoon olive oil
• 1 large head broccoli
• 2 medium zucchini
• 1 large onion, chopped
• 4 egg whites
• 12 ounces shredded part-skim cheese (3 cups)
• 3/4 cup grated Parmesan cheese
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1/4 teaspoon dill
• 2 tablespoons dried parsley
• 1/2 teaspoon black pepper

Directions

1. Preheat oven to 350 degrees.

2. Chop broccoli and zucchini into small pieces. In a medium skillet, heat the olive oil. Cook the onions in the oil ove rmedium heat until the onions are translucent, about 7 minutes. Add the broccoli and zucchini and steam for 2-3 minutes to partially cook. Remove from the heat.

3. In a medium bowl, mix the ricotta cheese, egg whites, oregano, thyme, dill, parsley, and black pepper and half the parmesan cheese.

4. In a lightly oiled 13×17 inch pan, layer the lasagne as follows: put a thin layer of tomato sauce on the pan. Lay 4 uncooked lasagna noodles. Add a layer of ricotta cheese tehn half the vegetable mixture, followed by half the mozzarella cheese. Repeat the layers, ending with a little more tomato sauce and the remaining parmesan cheese.

5. Bake for 1 hour.

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