Vegetable Lasagne White Recipe

• 16 ounce. curly lasagne
• 1 c. shredded Provolone cheese
• 1 (10 ounce.) pkg. frzn spinach, minced, thawed and liquid removed
• 1 c. carrot, shredded
• 1 c. zucchini, shredded
• 3 c. low fat ricotta cheese
• 1 egg
• 1 med. onion, minced
• 2 tbsp. oil
• 2 tbsp. flour
• 1/4 teaspoon nutmeg
• 1 c. chicken broth
• 1/2 c. Parmesan cheese, grated

1. Cook lasagne by package directions; drain.
2. Lay flat between wax paper to keep from sticking together.
3. Combine Provolone cheese, the vegetables, 2 1/2 c. of the ricotta and the egg.
4. Place layer of lasagne on bottom of 13 x 9 inch baking dish.
5. Spread with half the cheese mix.
6. Repeat layers ending with lasagne.
7. Saute/fry onion in oil till tender.
8. Add in flour and nutmeg.
9. Stir in chicken broth and remaining ricotta.
10. Cook and stir till mix comes to a boil.
11. Spoon over lasagne.
12. Sprinkle with Parmesan cheese.
13. Cover with foil and bake 45 min at 350 degrees.
14. Uncover and broil about 2 to 3 min till lightly browned.

curly lasagne, provolone cheese, frzn spinach, carrot, zucchini, ricotta cheese, egg, onion, oil, flour, nutmeg, chicken broth, parmesan cheese

Taken from cookeatshare.com/recipes/vegetable-lasagne-white-57120 (may not work)