Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce - cooking recipe

Ingredients

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

Preparation

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.