Old or young, Italian or not, everyone loves a rich lasagna. Try this vegetable-rich rendition, prepared with wine and full of fresh basil.

Cook noodles according to package directions. Drain and set aside.

In a 12-inch skillet or wok, heat wine over medium heat until bubbling. Add garlic and saut, briefly. Add onion and saut, until limp. Add mushrooms and saut, until they weep.

Add carrots, broccoli and water to skillet and cover. Cook over medium-low heat for 5 to 6 minutes, until carrots and broccoli are tender. Add zucchini and basil. Cover again, and cook 2 minutes more, until zucchini is slightly soft. (Add more water if necessary to prevent sticking but make sure all liquid cooks off.) Remove skillet from heat.

Preheat oven to 325 degrees. Spray a 13- by 9-inch lasagna pan with vegetable cooking spray. Place 1/2 cup sauce in bottom of prepared pan. Cover with half the noodles, then 1 cup sauce, half the ricotta cheese, half the vegetables and half the mozzarella cheese.

Repeat layers. Top with 1/2 cup sauce and parmesan cheese (if desired). Place, uncovered, in oven and bake for 40 to 50 minutes, or until bubbly around edges.

Remove from oven and let stand 10 minutes before cutting. Serve hot. Makes 10 servings.

Helpful Hints: Add a few drops of oil to the noodles while cooking to prevent sticking.

Per Serving: 213 Cal.; 14g Prot.; 6g Fat; 22g Carb.; 26mg Chol.; 676mg Sod.;

5 g Fiber.