9 lasagna noodles
1 (10 oz.) frozen broccoli
1 (10 oz.) frozen carrot
1 (10 oz.) frozen cauliflower
2 c. milk
1 c. water
1 tbsp. chicken base
3 tbsp. cornstarch
1 tbsp. onion
1 tbsp. garlic powder
1 tsp. Italian seasoning, crushed
1/4 tsp. white pepper
1 c. Cheddar cheese
1/2 c. Parmesan cheese
2 c. Mozzarella cheese

Cook noodles in 3 quarts of water for about 10-12 minutes. Drain. Rinse with cold water. Cook vegetables. Drain thoroughly.

To make sauce, in a saucepan, combine milk, chicken base, all the seasonings, and cornstarch. Cook and stir until thickened. Remove from heat. Add Cheddar cheese and Parmesan cheese. Stir until creamy.

Put a layer of sauce on bottom of 9x13 inch pan, a layer of noodles, then a layer of sauce, layer of vegetables, and Mozzarella cheese. Repeat 3 layers of noodle, 4 layers of sauce, ending with sauce and cheese. Bake at 350 degrees for 25 minutes.

Serves 9.