<http://schema.org/recipeInstructions>
" Dice zucchini. Coarsely chop broccoli and spinach. In nonstick 12-inch skillet over medium heat, in 2 tablespoons hot margarine or butter (1/4 stick), cook zucchini, broccoli, oregano, and 1/4 teaspoon salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add spinach and toss until wilted. Remove skillet from heat. In medium bowl, with fork, mix ricotta and eggs; set aside. Prepare lasagna noodles as label directs. Drain. Meanwhile, preheat oven to 350 degrees F. In 2-quart saucepan over medium heat, melt 3 tablespoons margarine or butter. Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens. Remove saucepan from heat; stir in Parmesan cheese. In 13- by 9-inch glass baking dish, layer half of lasagna noodles, half of ricotta mixture, half of vegetable mixture, and half of mozzarella. Top with half of sauce, then with remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top. Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4756/vegetable-lasagna-680/>