Vegetable Lasagna

From the kitchen of Dawn & Alicia Corbin
Ingredients
3 Tbsp. margarine
3 Tbsp. flour
3 c. milk
1 tsp. salt
1/2 tsp. pepper
2 c. chopped broccoli
1 c. shreded or sliced carrots
1/2 pkg. frozen chopped spinach
1/2 c. chopped onion
1 Tbsp. minced garlic
2 Tbsp. olive oil
2 cans mushroom soup
1/2 c. grated Parmesan cheese
9 oven ready Barilla lasagna noodles
3 c. shredded 4 cheese blend
Directions
Melt margarine, stir in flour, salt & pepper. Cook till bubbly, gradually stir in milk. Cook until thick, stirring constantly. Remove from heat, stir in Parmesan cheese. Add soup to cheese sauce. In large skillet heat oil, garlic, and vegetables. Simmer for 4-5 minutes. In a 13x9" baking pan spoon 1/3 of cheese sauce, top with 3 noodles, 1/3 of vegetables & 1/3 of shredded cheese. Repeat 2x. Bake at 375ºF for 55 minutes covered. Uncover, sprinkle with bread crumbs if desired. Bake 5 minutes more or until hot and bubbly.