Creamy Veggie Lasagna

• 2 Tbsp. oil
• 1/4 cup flour
• 2 cups milk
• 2 tsp. Italian seasoning
• 300 g Cracker Barrel Part-Skim Mozzarella Cheese, shredded, divided
• 1/2 cup Kraft 100% Parmesan Grated Cheese, divided
• 2 eggs, beaten
• 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
• 2 carrots, shredded Target 2 lb For $3.00 thru 02/06
• 1/4 tsp. each ground nutmeg and black pepper
• 12 lasagna noodles, cooked

1. Heat oven to 375 degrees F.
2. Heat oil in large saucepan on medium-low heat; stir in flour until blended.
3. Add milk and Italian seasoning; cook and stir 6 to 8 min.
4. or until thickened.
5. Remove from heat.
6. Add 1 cup mozzarella and 1/4 cup Parmesan; stir until mozzarella is melted.
7. Combine eggs, spinach, carrots, nutmeg, pepper, remaining Parmesan and 1-1/2 cups of the remaining mozzarella.
8. Pour 1/2 cup cheese sauce into 13x9-inch baking dish sprayed with cooking spray; spread to evenly cover bottom of dish.
9. Top with 3 lasagna noodles; cover with layers of 1 cup spinach mixture and 1/2 cup of the remaining cheese sauce.
10. Repeat layers twice.
11. Top with remaining noodles and sauce; cover.
12. Bake 35 min.
13. or until heated through.
14. Sprinkle with remaining mozzarella; bake, uncovered, 10 min.
15. or until melted.
16. Let stand 10 min.
17. before cutting to serve.

oil, flour, milk, italian seasoning, mozzarella cheese, eggs, carrots, ground nutmeg, lasagna noodles

Taken from www.kraftrecipes.com/recipes/creamy-veggie-lasagna-83107.aspx (may not work)