Vegetable Lasagne

Name: Vegetable Lasagne
Ingredients: 1 (16 oz.) box Ronzoni curly edge lasagne; 1 c. (4 oz.) Fontina cheese, shredded; 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained; 1 c. carrot, shredded; 1 c. zucchini, shredded; 3 c. (24 oz.) part skim milk Ricotta cheese; 1 egg; 1 medium onion, chopped; 2 Tbsp. oil; 2 Tbsp. all-purpose flour; 1/4 tsp. nutmeg; 1 c. chicken broth; 1/2 c. Parmesan cheese, grated

13 ingredients

8 steps

Ingredients

1 (16 oz.) box Ronzoni curly edge lasagne
1 c. (4 oz.) Fontina cheese, shredded
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. carrot, shredded
1 c. zucchini, shredded
3 c. (24 oz.) part skim milk Ricotta cheese
1 egg
1 medium onion, chopped
2 Tbsp. oil
2 Tbsp. all-purpose flour
1/4 tsp. nutmeg
1 c. chicken broth
1/2 c. Parmesan cheese, grated

Directions

1

Cook lasagne according to package directions and drain. (Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.)
2

Combine Fontina cheese, vegetables, 2 1/2 cups of the Ricotta and the egg. Place layer of lasagne on bottom of a 13 x 9-inch baking dish. Spread with 1/2 of the cheese mixture.
3

Repeat layers, ending with lasagne. Saute onion in oil until tender.
4

Add flour and nutmeg. Stir in chicken broth and remaining Ricotta. Cook and stir until mixture comes to a boil. Spoon over lasagne.
5

Sprinkle with Parmesan cheese.
6

Cover with aluminum foil and bake for 45 minutes.
7

Uncover and broil about 2 to 3 minutes or until it is lightly browned.
8

Makes 8 servings.