Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Yields:
-
8 pieces
- Serves:
- 8
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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Maureen in MA
United States
Love easy, delicious recipes suitable for entertaining & my family.