1 1/2 cups chicken broth powder
1 can (12 ounces) evaporated skim milk
3 tablespoons corn-oil margarine
1 medium onion, thinly sliced
3 tablespoons all-purpose flour
1/4 teaspoon salt
(omit if using salted stock)
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3/4 teaspoon dried rosemary
1 1/2 teaspoons dried thyme
4 cups assorted colorful vegetables, in bite-size pieces, steamed crisp-tender
1/2 cup finely chopped fresh parsley
1/2 pound lasagna noodles, cooked al dente
15 ounces fat-free ricotta cheese
8 ounces reduced-fat sharp cheddar cheese, grated (2 cups)
1/2 cup fresh whole-wheat bread crumbs (1 slice ground)
Preheat the oven to 350 degrees.
Combine the stock and milk and heat on top of the stove or in a microwave oven until bubbles appear around the edge, and set aside. Melt the margarine in 2- or 3-quart saucepan over medium-low heat. Add the onion and cook, covered, over low heat until the onion is translucent. Add a little water if necessary to prevent scorching. Add the flour and cook, stirring constantly for 2 minutes. Add the hot stock and milk mixture all at once, stirring constantly with a wire whisk. Bring to a boil over medium heat, reduce heat to low and simmer, stirring frequently, until the mixture starts to thicken, about 5 minutes. Remove from the heat and add the salt, pepper, oregano, rosemary, and thyme and mix well. Stir in the vegetables and parsley and set aside.
Spray a 9x13-inch baking dish with nonstick vegetable spray. Spread one-quarter of the vegetable mixture evenly over the bottom of the dish. Cover with a layer of the cooked lasagna noodles. Top the noodles with all the ricotta cheese and one-third of the remaining vegetable mixture. Add a second layer of noodles. Cover them with half of the remaining vegetable mixture. Sprinkle half of the cheddar cheese evenly over the top. Top with the remaining noodles, vegetable mixture, and cheddar cheese. Sprinkle the bread crumbs evenly over the top.
Bake, uncovered, in the preheated oven until bubbling and lightly browned, 30 minutes. Allow to stand for 5 minutes before cutting into eight approximately 3x4-inch servings.