• 1 package (15 oz) ricotta cheese
• 1 package (16 oz) mozzarella cheese
• 1 cup Colonna Grated Parmesan Cheese
• 1 egg, slightly beaten
• ¼ cup chopped parsley
• 2 medium zucchini, sliced
• 1 small eggplant, cubed
• 1 medium yellow squash, sliced
• 2 cups sliced mushrooms
• ½ each red and green pepper, cut in strips
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 2 tablespoons chopped fresh basil
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• 2 packages (1.6 oz) white sauce mix
• 1½ cups milk
• 2 tablespoons tomato paste
• 14 lasagna noodles, cooked and drained

In bowl, combine ricotta, half the mozzarella and parmesan, egg and parsley; well. Set aside. In large skillet, cook next 10 ingredients in oil until vegetables are tender crisp. Remove from heat.

In saucepan, combine sauce mix, milk and remaining Parmesan cheese. Cook, stirring until thickened and smooth. Stir in tomato paste.

Spoon ½ cup sauce into 13" x 9" inch baking dish. Alternate layers of pasta, cheese filling, pasta, vegetables, remaining sauce over top. Cover and bake at 350°F, for 20 minutes. Uncover and bake 15 minutes longer or until hot. Let stand 10 minutes before serving. Makes 12 servings.