1

Oven: Convection Mode at 325° (do not preheat) Convection Cook Time: 35-45 minutes Utensil: 13x9x2" glass baking dish

2

Cook lasagna noodles according to package directions. Rinse and drain. Set aside. In a large skillet, melt 2 Tbs butter. Sauté zucchini, broccoli, onion, garlic, oregano and salt until crisp tender, about 5 minutes. Add fresh spinach and toss until wilted. Remove from heat. Set aside.

3

For WHITE SAUCE, melt 4 Tbs butter in a saucepan over medium high heat. Add garlic and sauté for 30 seconds. Stir in flour and salt. Gradually pour in milk. Stirring constantly, cook over medium heat until bubbly and thick. Stir in Parmesan cheese. Set aside.

4

In baking dish, layer lasagna ingredients in order listed: ( 1) 1/2 cup white sauce ( 2) 3 cooked noodles ( 3) 1/2 of the vegetables ( 4) 1/2 of the Monterey Jack and mozzarella cheese slices ( 5) 1 cup white sauce ( 6) 1/3 of the red pepper puree ( 7) 3 cooked noodles ( 8) remaining vegetables ( 9) remaining cheese slices (10) 1 cup white sauce (11) 1/3 of the red pepper puree (12) remaining 3 cooked noodles (13) remaining 1 1/2 cup white sauce

5

Dot remaining 1/3 red pepper puree over white sauce. Run knife gently through pepper puree to create swirl pattern in white sauce. Bake in non-preheated oven.