Vegetable And Ricotta Lasagna - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0F. Grease an 11x6 inch baking dish.
Combine ricotta, herbs, spinach, nutmeg and 1/2 of the Parmesan. Season. Set aside.
Steam asparagus and zucchini for 5 mins, until just tender.
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.
Preheat broiler. Remove foil and broil for 3-4 mins, until cheese is golden. Serve.