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1/3 cup margarine or butter
1/3 cup flour
1/2 cup chopped onions, (may use 1/4 cup)
3 cups Reduced fat milk 2%
1 egg
3/4 cup grated Parmesan cheese (may substitute Romano)
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 pinch ground pepper 2 cups (16 oz) shredded mozzarella cheese
9 lasagna noodles
1 16-ounce bag frozen chopped broccoli
2 10-ounce boxes frozen spinach
3 chopped or julienne sliced carrots
1/2 cup chopped onions (again, you may use 1/4 cup)


Preheat oven to 350°F. In a large saucepan, melt butter. Sauté 1/4-1/2 cup of the chopped onions until they are translucent. (Use more if you love onions.) Whisk in flour. Cook over med-low heat, stirring constantly 2-3 minutes, or until the sauce is smooth and bubbly. Whisk in the milk slowly to form a smooth mixture. Cook, stirring constantly, until thickened.

In a separate bowl or 2 cup glass measuring cup, beat the egg. Add a small amount of the hot sauce to warm up the egg, stirring well. Pour warmed egg mixture into remaining sauce. Stir in parmesan cheese, salt, nutmeg and pepper. Remove from heat.

Cook lasagna noodles al dente; drain. If you are using the No-Boil lasagna noodles, skip this step.

Put all of the vegetables into a large steamer. Steam them for about 8-10 minutes, until the frozen chunks break apart easily. Mix the vegetables into the sauce.

In a greased 9 x 13-inch pan, start by spreading 1/3 of the sauce mixture, 3 lasagna noodles, and 1/3 of the mozzarella. Repeat two more times, finishing with the mozzarella. To bake immediately, bake at 350F for 30 minutes.

For a freezer meal, label and freeze. To serve, thaw and bake at 350F. for 50 minutes or until bubbly.

Recipe may be doubled. Enjoy one now and freeze the other for an easy dinner another night!