Favorite Brand Name Recipes, Great Vegetarian Meal Three-Cheese Vegetable Lasagna

I use to buy a frozen single serving white vegetable lasagna that was very good. They don't make it anymore and I have thought of making it myself. Lots of vegetable lasagnas still have a tomato sauce but this recipe seems like it would be like the frozen brand with one exception. I definitely would not use canned mixed vegetables, I seriously dislike them, I always use frozen mixed veggies. The recipe is from Great Vegetarian Meals, it is a Favorite Brand Name Recipes grocery store booklet.

Three-Cheese Vegetable Lasagna

9 lasagna noodles, cooked according to package directions, drained
1 can (16 oz.) VEG-ALL Mixed Vegetables, undrained
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 cup vegetable broth
2 eggs, divided
8 ounces ricotta cheese
1 3/4 cups grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
1 package (10 oz.) frozen chopped spinach, cooked
2 cups (8 oz.) shredded mozzarella cheese
Place cooked lasagna noodles in cold water until ready to use; set aside. Drain vegetables, reserving 1/2 cup liquid. Melt butter in saucepan; add onion and cook and stir until softened. Blend in flour. Gradually add reserved mix vegetable liquid and broth. Cook and stir until thickened; set sauce aside. Combine 1 egg, ricotta cheese, 1/4 cup Parmesan cheese, nutmeg and mixed vegetables in medium bowl; set aside. Combine 1/4 cup sauce, remaining 1 egg and spinach; set aside. Place a small amount of remaining sauce in bottom of lightly greased 13x9-inch baking dish cover with three noodles. Layer with spinach mixture, 1/2 cup sauce and 1/2 cup Parmesan cheese. Layer with three more noodles; spread with ricotta mixture and top with 1 cup mozzarella cheese and 1/2 cup Parmesan cheese. Cover with remaining 3 noodles; top with remaining sauce, remaining 1 cup mozzarella cheese and remaining 1/2 cup Parmesan cheese. Bake at 400 degrees for 30 minutes.