Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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! 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:
1. 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.
2. Combine fontina cheese, vegetables, 2-1/2 cups of ricotta and the egg.
3. 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.
4. 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.
5. Sprinkle with Parmesan cheese.
6. 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.
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