Lasagna Primavera

1. Preheat oven to 350 degrees. Heat oil in a large skillet over medium heat. Press garlic into oil using garlic press. Add carrots, zucchini, mushrooms, thyme and black pepper; cook stirring occassionally, until vegetables are crisp and tender, about 7 minutes. Remove skillet from heat. Add tomatoes; set aside. In large bowl, combine ricotta cheese and egg. Add Parmesan cheese, mix well and set aside. In a small bowl, combine spaghetti sauce and milk, mix well.

2. To assemble lasagna, spread 3/4 cup of the spaghetti sauce mixture over bottom of Rectangular Baker. Top with half of the uncooked noodles in a single layer (place four noodles lengthwise and one noodle crosswise, break noodles to fit), pressing noodles into sauce. Spread half of the ricotta mixture over noodles. Top with half of the vegetable mixture. Spring with half of the mozzarella cheese. Repeat layers starting with 3/4 cup sauce. After layering, pour remaining sauce over top of lasagna. Cover Bake with aluminum foil. Bake 50 minutes. Remove foil, continue baking 10 minutes. Remove from oven, let stand 15 minutes.