Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

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!

• Ready In: 1 hr 20 mins
• Serves: 8
• Yields: 8 pieces

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

Directions

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