Debbie's Vegetable Lasagna

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.

Preheat oven to 375 degrees F (190 degrees C).

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.

Whisk ricotta cheese egg and egg white together in a bowl.

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.

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.

Bake in the preheated oven until cheese is lightly browned and bubbling about 30 minutes.