Vegetable Lasagna

• 3 quarts water
• 10 uncooked lasagna noodles
• 1 1/2 cups chopped onion
• 1 1/4 teaspoons vegetable oil
• 2 (1-pound) packages frozen broccoli, carrot, and cauliflower mix
• 1 1/4 teaspoons salt, divided
• 1/4 teaspoon pepper
• 1/2 cup water
• 1/2 cup all-purpose flour
• 2 1/2 cups fat-free milk
• 1 cup (4 ounces) shredded Gruyere cheese, divided
• Cooking spray

1. Bring 3 quarts water to a boil in a Dutch oven. Add lasagna noodles; cook 11 minutes or just until tender. Drain well. Cut in half crosswise, and set aside.
2. Cook onion in hot oil in pan over medium-high heat 5 minutes or until tender. Add vegetable mix, 1/2 teaspoon salt, pepper, and 1/2 cup water. Bring to a boil; cover, reduce heat, and simmer 7 minutes or until tender. Uncover; increase heat to high, and cook until liquid evaporates. Set aside.
3. Combine flour, milk, and remaining 3/4 teaspoon salt in a medium saucepan; beat with a whisk until smooth. Cook over medium-high heat, whisking constantly, until thickened and bubbly. Cook an additional 2 minutes. Remove from heat, and stir in 3/4 cup plus 2 tablespoons Gruyere cheese. Stir 1 1/2 cups cheese sauce into vegetable mixture.
4. Place 5 lasagna noodle halves in bottom of a 9-inch square baking dish coated with cooking spray. Top with one-third of vegetable mixture and 5 lasagna noodles. Repeat process with remaining vegetable mixture and lasagna noodles, ending with lasagna noodles. Pour remaining cheese sauce over top of lasagna noodles and sprinkle with remaining 2 tablespoons Gruyere cheese. Bake, uncovered, at 375u0b0 for 20 minutes or until golden. Let stand 15 minutes.

water, lasagna noodles, onion, vegetable oil, frozen broccoli, salt, pepper, water, allpurpose, milk, gruyuere cheese, cooking spray

Taken from www.myrecipes.com/recipe/vegetable-lasagna-6 (may not work)