VEGETABLE LASAGNA

1/2 cup carrots, grated
1/2 cup zucchini, grated
4 oz. Fontina cheese, grated
5 oz. spinach, cooked and chopped
15 oz. Ricotta cheese
1 large egg, lightly beaten
1 tablespoon oil
1/2 medium onion, chopped
2 tablespoons flour
1/4 teaspoon nutmeg
1 cup chicken broth
6 lasagna noodles, cooked
1/2 cup Parmesan cheese, grated

Steam the carrots and zucchini for 3 minutes.  Combine Fontina cheese, steamed vegetables, spinach, 1 1/4 cups of ricotta cheese, and egg.

Using a medium skillet, saute the onion in oil until tender.  Add flour and nutmeg, cook, stirring occasionally for two minutes.  Whisk in chicken broth and remaining ricotta.  Cook and stir until mixture comes to a boil.  Remove from heat.

Place layer of lasagna on bottom of baking dish.  Spread with 1/2 of vegetable cheese mixture and 1/3 of the sauce.  Repeat layer, and cover with the last layer of noodles and last 1/3 of the sauce.  Sprinkle with Parmesan cheese.  Cover with foil and if baking, heat in 375 degree oven for approximately 1 hour or until hot throughout.  You can store in the freezer before baking and take it out when you want it.  YIELD:  4 servings