Lasagna Primavera

• Preheat oven to 350^o F. Heat oil in skillet over medium heat. Add zucchini, squash, onion, bell pepper, broccoli, carrots and mushrooms; sauté until vegetables are crisp tender. Add garlic and cook for another minute, remove from heat.
• In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
• Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, ½ vegetable mixture, 1 cup of Italian blend cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining Italian blend cheese and Parmesan cheeses.
• Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.

Cooking Tip: The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper.