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

Steps:

• 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
• ending with lasagna
• Sauce Saute onions in oil until tender Add flour and nutmeg Stir in broth and remaining ricotta Cook and stir until mixture comes to a boil Spoon over lasagna
• Sprinkle with Parmesan cheese
• Cover with aluminum foil and bake at 350 F for 45 minutes Uncover and broil about 2-3 minutes or until it is lightly browned