Cindy's Vegetarian Lasagna

9 Dry lasagna noodles
1 large onion
1 large green pepper
2 medium carrots
4 garlic cloves
2 Tbsp reduced-calorie margarine/butter
4 cups broccoli
15-oz part-skim ricotta cheese
1 Cup part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 Large eggs
1/4 cup parsley
1/2 tsp dried thyme
1/2 tsp Marjoram, dried
1/4 tsp black pepper
30 1/2 oz bottled spaghetti sauce
1/4 cup grated Parmesan Cheese

Cook Lasagna noodles according to package directions and drain. In a large skillet cook onion, green pepper, carrots, and garlic in hot margarine or butter until tender but not brown. Add broccoli and 1/2 cup water. Bring to a boil; reduce heat. Cover and simmer about 5 minutes or until broccoli is just crisp-tender. In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, parsley, thyme, marjoram, and pepper. In a 3-quart rectangular baking dish evenly spread 1/4 cup of the spaghetti sauce. Arrange 3 lasagna noodles over sauce. Layer with half of the cheese mixture, half of the vegetable mixture, and 1 cup of the spaghetti sauce. Repeat layers, ending with the noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with 1/4 cup Parmesan cheese.

Cover and bake in 375 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Makes 8 servings