10 oz. lasagna noodles
1/2 pkg. frozen spinach
3/4 c. frozen carrots
15 oz. container ricotta cheese
2 beaten eggs
1/2 c. Parmesan cheese
12 oz. pkg. shredded Mozzarella cheese
1/2 c. milk
1 tbsp. Wondra flour
1 can cream of onion soup
1 can milk
1 tsp. Good Nature's seasoning or Mrs. Dash
Buttered bread crumbs

Mixed vegetables can be substituted for spinach and carrots.

Cook noodles according to package directions. Rinse and dry them on paper towels.

FILLING: Thaw vegetables and drain well. Mix with ricotta cheese, beaten eggs and Parmesan cheese.

SAUCE: Heat milk and add Wondra flour until smooth. Add soup and can of milk. Add 1/2 to 1 teaspoon Good Nature's seasoning or Mrs. Dash.

Layer noodles, filling, Mozzarella cheese and sauce just as you would with regular lasagna. Top with buttered bread crumbs. Bake 45 minutes at 350 degrees.