1 box whole wheat lasagne noodles, cooked and drained
1 lb. ricotta cheese
16 oz. grated Mozzarella cheese
1/2 c. Parmesan cheese
1 (20 oz.) bag broccoli cuts, cooked slightly, and drained
1 (16 oz.) bag mixed vegetables, cooked slightly and drained

Regular lasagne noodles may be substituted. Cook and drain noodles; don't over cook. Use 9-12 noodles for a 9x12 inch pan.

WHITE SAUCE:

1/2 c. butter
1/2 c. flour
1 tsp. Veg-All seasoning
1 1/4 tsp. chicken bouillon
Salt and pepper to taste
2 c. milk

Bring butter, flour and seasonings to boil, gradually add milk, stirring constantly until it boils again. Grease bottom of 9x13 inch pan with white sauce. Save 1/2 cup for top layer. Add remaining white sauce to drained vegetables.

Layer white sauce, half of noodles/ricotta cheese, half of vegetables in sauce, half of Mozzarella cheese. Repeat noodles through Mozzarella cheese, then third layer of noodles, 1/2 cup reserved white sauce, Parmesan cheese on top.

Bake at 350 degrees until very hot in center, 35 to 45 minutes. Cover last 15 minutes. This may be made in advance and frozen or refrigerated. Allow more heating time when cold.