Grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles in a large saucepan in a large amount of lightly salted boiling water for 10 to 12 minutes or until tender, but still firm. Drain the noodles; rinse with cold water. Drain well; set aside.
Meanwhile, place a steamer basket in a large pot. Add water to just below the bottom of the steamer basket. Bring to boiling. Add broccoli, bell pepper, zucchini, and summer squash. Reduce heat. Cover and steam for 6 to 8 minutes or until the vegetables are crisp-tender. Remove from heat.
Beat eggs in a medium bowl with a wire whisk or rotary beater. Stir in cottage cheese, ricotta cheese, basil, thyme, garlic, salt, hot pepper sauce, and ground pepper.
Layer 3 of the cooked lasagna noodles in the prepared baking dish. Spread with one-third of the ricotta cheese mixture. Top with one-third of the vegetable mixture and 2/3 cup of the mozzarella cheese. Repeat the layers twice more.
Cover the baking dish with foil and chill for at least 4 hours or up to 24 hours.
To serve, preheat oven to 375 degrees F. Bake the lasagna, covered, for 55 to 65 minutes or until heated through. Remove from the oven. Uncover. Let stand for 10 minutes before cutting to serve.
3 lean protein, 1 1/2 starch, 1 fat, 1 vegetable