1 10 oz pkg frozen chopped spinach thawed and well drained
1 c carrot shredded
1 c zucchini shredded
3 c 24 oz part skim milk Ricotta cheese
1 egg
1 medium onion chopped
2 Tbsp oil
2 Tbsp all-purpose flour
14 tsp nutmeg
1 c chicken broth
12 c Parmesan cheese grated
Directions
Cook lasagne according to package directions and drain Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool
Combine Fontina cheese vegetables 2 12 cups of the Ricotta and the egg Place layer of lasagne on bottom of a 13 x 9-inch baking dish Spread with 12 of the cheese mixture
Repeat layers ending with lasagne 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 lasagne
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
