0.5 pound carrots halved lengthwise thinly sliced (4 to 5)
1 serving coarse mustard
15 ounces part-skim ricotta ( 2 cups)
1 large eggs
9 ounces no boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella cheese shredded
1 cup parmesan grated
Equipment
bowl
baking sheet
sauce pan
oven
whisk
baking pan
aluminum foil
Directions
Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes.
Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce.
Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet.
Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more.