1 cup Milk -- skim

2 tablespoon Flour -- whole wheat

1/4 teaspoon Mustard -- dry

1/2 teaspoon Garlic -- powder

1/4 teaspoon Pepper -- white

1 teaspoon Veg. Seasoning -- salt-free

1 cup Ricotta -- skim-milk cheese

20 ounce Broccoli -- defrosted flowerets

1 Pepper -- red or green sweet

Pepper-seeded cut in slivers 2 Zucchini -- cut in 1/4" sliced

1 cup Onion -- chopped

3 Carrots -- thinly sliced

1/4 cup Bread crumbs -- dried Italian

2 tablespoon Parmesan -- Grated cheese

1/4 cup Pecans -- chopped

In small saucepan, blend milk with flour until smooth. Add mustard, garlic pwoder, pepper and vegetable seasoning. Place over medium heat and stir until mixture coats spoon. Add Ricotta cheese to sauce and whisk until smooth. Combine broccoli, peppers, zucchini, onion and carrots. Place half the vegetables in 1 1/2 quart casserole dish, and top with half the sauce. Repeat.. Mix bread brumbs, Parmesan cheese and pecans together. Sprinkle over casserole. Bake in preheated 375F oven for 25 minuets. Calories: 77 Protein 6g/Fat 2g/Carbohydrate 10g/Fiber 2.9 g/Sodium 113 mg/Calcium 76mg/Vitamin A 603RE/Vitamin C35mg/Iron .8mg