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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	1	package		-	-	-	-
fontina cheese	1	cup	shredded	513.48	2.046	33.792	41.1048
spinach	1	package	chopped thawed well-drained frozen	-	-	-	-
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
zucchini	1	cup	shredded	21.08	3.8564	1.5004	0.3968
part ricotta cheese	3	cups	part-skim	1026.72	38.2416	84.7416	58.8504
egg	1			71.5	0.36	6.28	4.755
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
purpose flour	2	tablespoons		-	-	-	-
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.