Lasagna Primavera

12 uncooked lasagna noodles
3 c broccoli florets (fresh or frozen, thawed and drained)
3 large carrots, coarsely shredded (about 2 c)
1 (14 1/2 oz) can diced tomatoes, drained
2 medium bell peppers, cut into 1/2" pieces
1 (15 oz) container ricotta cheese
1/2 c grated Parmesan cheese
1 egg
2 (10 oz) jars Alfredo sauce
4 c shredded mozzarella cheese

Cook noodles according to package directions; drain.

Meanwhile, in a large bowl, mix broccoli, carrots, tomatoes and peppers. In a small bowl, mix ricotta, Parmesan and egg.

In a 13"x9" baking dish, spoon 2/3 c Alfredo sauce. Place 4 lasagna noodles over sauce. Spread with 1/2 cheese mixture and 2 1/2 c vegetable mixture; spread 2/3 c remaining sauce over top. Sprinkle with 1 c mozzarella cheese. Repeat layers from noodles; top with remaining ingredients in same order. Bake uncovered at 350 degrees for 45-60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

NOTES
I think this is adapted from a Betty Crocker recipe.
Untried.