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Bolognese Vegetable Lasagna With White Ricotta Bechamel Sauce

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“Clipped this recipe from a Ronzoni Lasagna box, stating that it is "a contemporary version of a traditional dish from Bologna in Northern Italy. ...Nutmeg is a common is a common enhancement to dishes from this region." Made it for dinner with in-law's and it was delicious!”
1hr 20mins
8 pieces

Ingredients Nutrition


  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.

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