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Name: Vegetable Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 16-oz box Lasagna noodles; 1 cup Fontina cheese shredded; 1 10-oz pkg Frozen spinach thawed and drained; 1 cup Carrots shredded; 1 cup Zucchini shredded; 3 cups Ricotta Cheese part skim; 1 Egg; 1 medium Onion; 2 tablespoons Oil; 2 tablespoons All purpose flour; 1/4 teaspoon Nutmeg; 1 cup Chicken broth; 1/2 cup Parmesan cheese grated

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INGREDIENTS

1 16-oz box Lasagna noodles
1 cup Fontina cheese ; shredded
1 10-oz pkg Frozen spinach ; thawed and drained
1 cup Carrots ; shredded
1 cup Zucchini ; shredded
3 cups Ricotta Cheese part skim
1 Egg
1 medium Onion
2 tablespoons Oil
2 tablespoons All purpose flour
1/4 teaspoon Nutmeg
1 cup Chicken broth
1/2 cup Parmesan cheese ; grated

INSTRUCTIONS

Cook lasagna according to package directions; drain. Separate lasagna and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool. Combine fontina cheese, the vegetables, 2 1/2 cups of the ricotta, and the egg. Place layer of lasagna on bottom of 13x9 inch baking dish. Spread with 1/2 of the cheese mixture. Repeat layers, ending with lasagna.

Saute onion in oil until tender. Add flour and nutmeg. stir in chicken 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 for 45 minutes. Uncover and broil about 2 to 3 minutes or until it is lightly browned.

NOTES

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Vegetable Lasagna

1 16-oz box Lasagna noodles
1 cup Fontina cheese shredded
1 10-oz pkg Frozen spinach thawed and drained
1 cup Carrots shredded
1 cup Zucchini shredded
3 cups Ricotta Cheese part skim
1 Egg
1 medium Onion
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 directions; drain.  Separate lasagna and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.  Combine fontina cheese, the vegetables, 2 1/2 cups of the ricotta, and the egg.  Place layer of lasagna on bottom of 13x9 inch baking dish.  Spread with 1/2 of the cheese mixture.  Repeat layers, ending with lasagna.

Saute onion in oil until tender.  Add flour and nutmeg.  stir in chicken 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 for 45 minutes.  Uncover and broil about 2 to 3 minutes or until it is lightly browned.

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Nutrition

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Serving Size: 1 Serving (295g)
Recipe Makes: 8 Servings

Calories: 599
Calories from Fat: 407 (68%)

Amt Per Serving		% DV

	Total Fat 45.2g	60 %
	Saturated Fat 13.6g	68 %
	Monounsaturated Fat 15.7g
	Polyunsanturated Fat 12.8g
Cholesterol 146.5mg		45 %
Sodium 335.7mg		12 %
Potassium 570mg		15 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 5.9g
Protein 39.7g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 599

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