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:
- 1hr 20mins
- 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
- 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.