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
