Vegetable And Ricotta Lasagna

• 1 lb low-fat ricotta cheese
• 1/2 cup fresh parsley leaves, chopped
• 3 tbsp fresh basil leaves, chopped
• 1 oz baby spinach, coarsely shredded
• None None grated nutmeg, to taste
• 1.5 oz Parmesan cheese, grated
• 2 bunches asparagus, cut into 1 inch pieces
• 3 None medium zucchini, sliced
• 9 sheets lasagna
• 1/2 cup chicken stock

1. Preheat oven to 375u0b0F. Grease an 11x6 inch baking dish.
2. Combine ricotta, herbs, spinach, nutmeg and 1/2 of the Parmesan. Season. Set aside.
3. Steam asparagus and zucchini for 5 mins, until just tender.
4. Spread 1/3 of ricotta mixture inside prepared baking dish. Top with a layer of lasagna and 1/2 of the steamed vegetables. Repeat layers then top with a layer of ricotta. Pour stock over ricotta then sprinkle with remaining Parmesan. Cover with foil and bake for 30 mins.
5. Preheat broiler. Remove foil and broil for 3-4 mins, until cheese is golden. Serve.

lowfat ricotta cheese, parsley, basil, baby spinach, nutmeg, parmesan cheese, bunches asparagus, zucchini, lasagna, chicken stock

Taken from recipes-plus.com/api/v2.0/recipes/27699 (may not work)