Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

• 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

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.
2. Combine fontina cheese, vegetables, 2-1/2 cups of ricotta and the egg.
3. 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.
4. 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.
5. Sprinkle with Parmesan cheese.
6. 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.

lasagna noodles, fontina cheese, carrot, zucchini, ricotta cheese, egg, onion, oil, flour, nutmeg, chicken broth, parmesan cheese

Taken from www.food.com/recipe/bolognese-vegetable-lasagna-with-white-ricotta-bechamel-sauce-477432 (may not work)