Vegetable Lasagna

9 lasagna strips
4 cups mixed fresh vegetables (cauliflower florets,
    thinly sliced carrots, small strips green pepper, etc.)
1/4 package Knorr's leek soup (dry)
1 (18 ounce) jar (or homemade) meatless spaghetti sauce
12 ounces low-fat, part skim milk
Ricotta cheese

Heat oven to 400 degrees F.

Boil lasagna strips less than full cooking time on package. Mix vegetables with soup. In 13 x 9-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat with lasagna, ricotta, vegetables and sauce. End with lasagna. Pour remaining sauce and cheese on top. Marble with rubber spatula. Bake for 1 1/2 hours or until top browns. Can be made ahead, covered with foil and left in warm oven for several hours before serving.

Serves 6.