Vegetable Lasagne

• 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

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.

ronzoni curly, cheese, carrot, zucchini, ricotta cheese, egg, onion, oil, flour, nutmeg, chicken broth, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=395479 (may not work)