RONZONI VEGETABLE LASAGNA

l pkg. ronzoni curly edge lasagna uncooked
l cup fontina or mozzarella cheese, shredded
l pkg. l0 oz. frozdn chopped spinach thawed and well drained
l cup carrot, shredded
l cup zucchini, shredded
4 cups ricotta cheese, divided
l egg
l med. onion chopped
2 tablespoons veggie oil
3-l/2 cups chicken broth
l/2 cup all purpose flour
l/2 tsp. nutmeg
l cup grated Parmesan, divided
Cook pasta according to box directions, drain. In large bowl stir togdther fontina, spinach, carrot, zucchini, 3 cups ricotta, egg and salt to taste; set aside. In large sauce pan saute onion in oil until tender. Stir together broth, flour
nutmeg and remaining ricotta; add to onion mixture. Cook, stirring frequently until mixture comes to a boil.
Remove from heat; stir in l/2 cup parmesan cheese. Spread l/2 cup sauce in bottom of 9xl3″ pan. Place 4 pasta pieces lengthwise over sauce. Spread with l/3 vegetable mix and l/4 of sauce. Re[peat layers TWICE. beginning and
ending with pasta. Spread remaining sauce on top; sprinkle with remaining parmesan cheese. Cover with
foil; bake at 350 for 45 mins. or until hot and bubbly. Unover and broil 2 mins. or until lightly browned let stand
l0 mins.
Serves 8 to l0 Ronzoni BoxYou will only need l2 slices of lasagna