Ingredients:

4 tablespoons reduced fat butter
2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 medium zucchini  or summer squash, halved lengthwise and thinly sliced (about 3 cups)
1 package (10 ounces) cremini mushroom, sliced (about 3 3/4 cups)
1 medium red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1/2 pound asparagus  trimmed and cut into 2-inch-long pieces (about 2 cups)
3 cups Prego® Heart Smart Ricotta Parmesan Italian Sauce
12 oven-ready lasagna noodles  (no boil)

Directions:

Heat 2 tablespoons butter in a 1-quart saucepan over medium heat. Stir in the flour. Cook and stir for 2 minutes or the mixture turns a golden color. Gradually stir in the milk with a whisk. Cook and stir for 5 minutes or until the milk mixture boils and thickens. Stir in the nutmeg and black pepper. Remove the saucepan from the heat.

Heat the remaining butter in a 12-inch nonstick skillet over medium heat. Add the zucchini, mushrooms, pepper and asparagus and cook for 10 minutes or until the vegetables are tender-crisp.

Layer 1/2 cup sauce, 4 lasagna noodles, another 3/4 cup sauce, 1/3 of the milk mixture and 1/2 of the vegetable mixture in a 13 x 9 x 2-inch baking dish. Repeat the layers. Top with the remaining lasagna noodles, sauce and milk mixture.

Loosely cover the baking dish with foil and bake for 45 minutes at 375°F. or until the lasagna is hot and bubbling. Let stand for 10 minutes before serving.