16 oz. curly lasagne
1 c. shredded Provolone cheese
1 (10 oz.) pkg. frozen spinach, chopped, thawed and drained
1 c. carrot, shredded
1 c. zucchini, shredded
3 c. low fat ricotta cheese
1 egg
1 med. onion, chopped
2 tbsp. oil
2 tbsp. flour
1/4 tsp. nutmeg
1 c. chicken broth
1/2 c. Parmesan cheese, grated

Cook lasagne by package directions; drain. Lay flat between wax paper to keep from sticking together. Combine Provolone cheese, the vegetables, 2 1/2 cups of the ricotta and the egg.

Place layer of lasagne on bottom of 13 x 9 inch baking dish. Spread with half the cheese mixture. Repeat layers ending with lasagne. 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 lasagne. Sprinkle with Parmesan cheese. Cover with foil and bake 45 minutes at 350 degrees. Uncover and broil about 2 to 3 minutes until lightly browned.