Veggie Lasagna - cooking recipe

Ingredients

8 ounces whole wheat lasagna noodles
1 tablespoon butter
2 tablespoons flour
2 cups skim milk
1/2 cup parmesan cheese
1 cup onion (chopped)
1 cup carrot (shredded)
1 cup mushroom (chopped)
16 ounces frozen chopped broccoli (thawed and excess water removed)
16 ounces fat-free cottage cheese
16 ounces fat-free ricotta cheese
1/2 cup egg substitute
2 tablespoons cornstarch
2 tablespoons Mrs. Dash garlic and herb seasoning
2 cups part-skim mozzarella cheese, divided

Preparation

Heat oven to 350 degrees Fahrenheit.
Boil lasagna noodles according to directions on box.
In microwave safe bowl, melt butter for 30 seconds in a microwave oven.
Add flour and stir until mixed.
Add milk all at once.
Cook in microwave on high for about 6 minutes, stirring every two minutes until thick.
Add parmesan cheese and stir until melted.
Saute onions, carrots and mushrooms in cooking spray until tender.
Add drained broccoli and cook until warmed through.
Mix cottage cheese and ricotta cheese with egg substitute, cornstarch and Mrs Dash seasoning.
Pour 1/2 cup sauce in bottom of a 9X13 pan.
Layer 3 noodles with 1/2 of cheese mixture, 3/4 cup of mozzarella, 1/2 of veggie mixture and 1/2 cup sauce.
Repeat layers ending with noodles.
Top with remaining sauce and cheese.
Be sure to cover noodles completely with sauce.
Bake uncovered for 30 minutes or until warmed through.