2 1/2 lbs. (6 c.) potatoes, sliced 1/2 inch thick
1 1/2 c. onion, sliced
5 med. carrots (2 c.), sliced 1/4 inch thick
3 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1 1/2 c. Cheddar cheese, grated

Steam potatoes, onions and carrots until done. Set aside. In saucepan melt butter. Stir in flour. Blend in milk and stir until mixture thickens, stir in cheese until melted. In buttered lasagna pan layer 1/2 of vegetables and top with 1/2 of cheese sauce. Repeat with rest of vegetables and sauce. Bake at 375 degrees covered with foil for 30 minutes.