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    You are in: Home / Recipes / Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce Recipe
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    Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    Maureen in MA's Note:

    Clipped this recipe from a Ronzoni Lasagna box, stating that it is "a contemporary version of a traditional dish from Bologna in Northern Italy. ...Nutmeg is a common is a common enhancement to dishes from this region." Made it for dinner with in-law's and it was delicious!

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    Ingredients:

    Serves: 8

    Yield:

    pieces

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Combine fontina cheese, vegetables, 2-1/2 cups of ricotta and the egg.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Sprinkle with Parmesan cheese.
    6. 6
      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.

    Ratings & Reviews:

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    Nutritional Facts for Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

    Serving Size: 1 (291 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 494.3
     
    Calories from Fat 168
    33%
    Total Fat 18.6 g
    28%
    Saturated Fat 9.1 g
    45%
    Cholesterol 73.0 mg
    24%
    Sodium 463.6 mg
    19%
    Total Carbohydrate 54.1 g
    18%
    Dietary Fiber 3.7 g
    15%
    Sugars 4.1 g
    16%
    Protein 27.1 g
    54%

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