Debbie'S Vegetable Lasagna

• 9 lasagna noodles
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup milk
• 1/2 cup vegetable broth, or as needed
• 2 tablespoons white wine
• 1/2 cup grated Parmesan cheese
• 1 cup light ricotta cheese
• 1 egg
• 1 egg white
• 1 tablespoon olive oil
• 2 cups coarsely shredded carrots
• 2 cups coarsely chopped zucchini
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup shredded mozzarella cheese

1. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Melt margarine in a skillet over low heat; cook and stir flour, salt, and pepper into the melted margarine until smooth and bubbling, 2 to 3 minutes. Add milk and broth into flour mixture, stirring constantly; bring sauce to a boil. Stir wine into sauce and remove from heat. Stir Parmesan cheese into sauce until smooth.
4. Whisk ricotta cheese, egg, and egg white together in a bowl.
5. Heat olive oil in a skillet over medium-high heat; saute carrots, zucchini, and spinach until just becoming tender, 5 to 10 minutes. Stir vegetable mixture into ricotta mixture.
6. Layer 1/3 the lasagna noodles, 1/3 the ricotta-vegetable mixture, and 1/3 the Parmesan sauce in a 9x13-inch baking dish; repeat layering 2 more times with remaining ingredients, ending with a layer of mozzarella cheese.
7. Bake in the preheated oven until cheese is lightly browned and bubbling, about 30 minutes.

lasagna noodles, margarine, allpurpose, salt, ground black pepper, milk, vegetable broth, white wine, parmesan cheese, light ricotta cheese, egg, egg, olive oil, carrots, zucchini, mozzarella cheese

Taken from www.allrecipes.com/recipe/236878/debbies-vegetable-lasagna/ (may not work)