Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

Recipe by Maureen in MA
READY IN: 1hr 20mins
YIELD: 8 pieces




  • 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.