1. Boil the vegetables in salty water for 2 to 3 minutes. When boiled, cut them in slices.

2. Pour the milk in a saucepan and add garlic powder, onion powder, flour, nutmeg, salt and pepper. Mix well and heat until a thickened white sauce forms.

3. Mix veggies and the sauce.

4. Mix 1/4 cup Ricotta, 1/4 cup mozarella and 1 tablespoon of parmesan cheese for each lasagna.

4. Form layered lasagnas in 4 5 23/32 X 3 5/16 X 1 7/8 (1 3/4 cups) aluminum molds. Layer pasta, veggies with sauce and cheese mix. Top with pasta, sauce and mozarella cheese.

5. Bake in 350 degrees pre heated oven for 15 to 20 minutes or until done.

3 Weight Watchers points per serving.