3 cups cooked great northern beans
2 Tbs. butter or margarine
2 Tbs. flour
1 qt. skim milk, divided
1 cup frozen mixed vegetables, thawed
3 cups shredded lowfat mozzarella cheese 
12 oz lasagna noodles, uncooked
1 1/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 tsp. dried thyme, crushed
1 Tbs. minced parsley
1/2 tsp. salt & 1/4 tsp. pepper 

Melt butter in saucepan, stir in flour, add 2 cups milk. Cook and stir over medium heat
until thick. Combine beans, vegetables, remaining 2 cups milk, white sauce, parsley,
thyme, salt, pepper; mix well. Cover bottom of greased 13x9x2 pan with 1/4 of the
noodles and 1/4 each of bean mixture, ricotta, and mozzarella cheese. Repeat layers 3
times. Sprinkle Parmesan cheese on top. Cover pan and bake 375F, 1 to 1 1/4 hrs or
until noodles are tender. Remove cover, bake 10 minutes or until top browns. Let stand
15 min.

Tips: Canned beans maybe used. Noodles may be cooked before assembling lasagna.  Bake 350F 30-45 min. or until heated. Prepared marinara sauce may be served with lasagna. 

Nutritional analysis per serving:336 g cal,21.9 g pro,10.2 g fat (28% cal from
fat),39.3 9 carbo,29 mg chol,4.4 q. fiber,388 mg sodium.