Vegetable Lasagna - cooking recipe

Ingredients

9 lasagna noodles
1 (4 oz.) can mushrooms, drained
1/2 c. chopped onion
1/2 tsp. Italian seasoning
1/2 c. margarine, softened
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
4 c. milk
4 oz. Mozzarella cheese, shredded
1 (10 oz.) pkg. each: frozen spinach and frozen broccoli, thawed
2 carrots, chopped and cooked
2 c. Ricotta cheese
1 egg, beaten

Preparation

Cook lasagna noodles according to package directions; drain. Saute mushrooms and onion in skillet until tender.
Add Italian seasoning; mix well.
Melt margarine over low heat in large saucepan.
Stir in flour, salt and pepper gradually until smooth; stir in milk.
Bring to a boil.
Boil for 1 minute, stirring constantly; remove from heat.
Stir in 1/4 cup Mozzarella cheese. Squeeze spinach dry.
Chop spinach and broccoli.
Combine with carrots in bowl; mix well.
Combine Ricotta cheese and egg in bowl; mix well.
Layer 1 cup white sauce, vegetables, noodles, Ricotta cheese mixture, mushroom mixture and remaining white sauce in 9 x 13-inch baking pan.
Sprinkle with remaining Mozzarella cheese.
Bake at 400\u00b0 for 20 to 25 minutes or until hot and bubbly.
Yield: 8 servings.