1 (15 oz.) can mixed vegetables, drained

1 tablespoon oil

1/4 cup chopped onion

1/4 cup flour

1 cup chicken broth

2 eggs, divided

1/2 lb. ricotta cheese

1-1/2 cups grated Parmesan cheese

1/8 teaspoon nutmeg

1 (10 oz.) pkg. chopped spinach, cooked, drained

2 cups shredded mozzarella cheese

 

Cook lasagna noodles as directed on package.  Drain.  Put in cold water until ready to use.  Set aside.

 

Heat oil in saucepan.  Add onion and cook until tender.  Blend in flour.  Gradually add chicken broth.  Cook and stir until thickened.  Set sauce aside.

 

Make ricotta filling by combining 1 egg, ricotta cheese, nutmeg and mixed vegetables.

 

Make spinach filling by adding 1/4 cup sauce and remaining egg to spinach.  Layer in lightly greased 13 x 9-inch baking dish as follows:  Place a little sauce in bottom of dish and cover with 3 noodles.  Spread on spinach filling, 1/2 cup sauce and 1/2 cup Parmesan cheese.  Layer 3 more noodles and spread with ricotta filling.  Top with half the mozzarella cheese and 1/2 cup Parmesan cheese.  Cover with remaining 3 noodles and top with remaining sauce, mozzarella and Parmesan cheeses.  Bake at 400 deg. for 30 minutes.

 

Makes 8 servings.