1. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. In a Dutch oven cook lasagne noodles in a large amount of boiling water for 10 to 12 minutes or until tender but still firm. Drain noodles; rinse with cold water. Drain well.

2. Meanwhile, place a steamer basket in a Dutch oven. Add water to just below the bottom of basket. Bring to a boil. Add broccoli, sweet pepper, zucchini and squash. Reduce heat. Cover and steam for 6 to 8 minutes or until veggies are crisp-tender. Remove from heat.

3. In a large bowl combine eggs, cottage cheese, ricotta, basil, thyme, garlic, salt, pepper adn hot peppr sauce.

4. Layer 3 of the noodles in prepared baking dish. Spread with 1/3 of the ricotta cheese mixture. Top with 1/3 of the vegetable mixture and 2/3 cup of the mozzarella cheese. Repeat layers twice more.

5. Bake, covered, in a 375 F. oven for 55 to 60 minutes or until heated through. Uncover; let stand on a wire rack for 10 minutes before serving.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.