Vegetable Lasagna

Cook lasagna according to package directions and 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, vegetables, 2 1/2 cups of the Ricotta and the egg. Place layer of lasagna on bottom of a 13 x 9-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.

Makes 8 servings.