Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

Name: Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce
Ingredients: 1 (16 ounce) package lasagna noodles (Ronzoni brand); 1 cup Fontina cheese, shredded; 1 (10 ounce) package frozen chopped spinach, thawed and well-drained; 1 cup carrot, shredded; 1 cup zucchini, shredded; 3 cups part-skim ricotta cheese; 1 egg; 1 medium onion, chopped; 2 tablespoons oil; 2 tablespoons all-purpose flour; 1/4 teaspoon nutmeg; 1 cup chicken broth; 1/2 cup parmesan cheese, grated

13 ingredients

1 steps

Ingredients

1 (16 ounce) package lasagna noodles (Ronzoni brand)
1 cup Fontina cheese, shredded
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
1 cup carrot, shredded
1 cup zucchini, shredded
3 cups part-skim ricotta cheese
1 egg
1 medium onion, chopped
2 tablespoons oil
2 tablespoons all-purpose flour
1/4 teaspoon nutmeg
1 cup chicken broth
1/2 cup parmesan cheese, grated

Directions

1

["Cook lasagna according to package instructions; drain. Separate lasagna and lay out flat on wax paper or aluminum foil to prevent sticking as they cool.", "Combine fontina cheese, vegetables, 2-1/2 cups of ricotta and the egg.", "Assemble: Place layer of lasagna on bottom of 13 x 9\" baking dish. Spread with 1/2 of the cheese mixture. Repeat layers