Lasagna with Broccoli
Ingredients
2 tablespoons all-purpose flour
2 tablespoons chopped parsley
1 10-ounce package frozen chopped broccoli, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
3 tablespoons light corn-oil spread
2 1/4 cups low-fat milk (1%)
9 noodles (about 2/3 8-ounce package) no-boil lasagna noodles
1 15-ounce container part-skim ricotta cheese
1 teaspoon salt
1 8-ounce package shredded part-skim mozzarella cheese (2 cups)
1 small onion, chopped
Lasagna with white sauce and broccoli.
Directions
Preheat oven to 350F.
Prepare white sauce: In 2-quart saucepan over medium heat, in hot corn-oil spread, cook onion until tender and golden, 8 to 10 minutes.
Stir flour, pepper, nutmeg, and 1/2 teaspoon salt into onion mixture; cook 1 minute, stirring constantly.
Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens slightly.
Boil sauce 1 minute longer. Stir in chopped parsley. In bowl, mix ricotta cheese, broccoli, Parmesan cheese, 1 cup mozzarella cheese, and 1/2 teaspoon salt.
In 11" by 7" glass baking dish, spread 1/4 cup white sauce.
Arrange one-third of lasagna noodles over sauce, overlapping to fit and making sure that noodles do not touch sides of baking dish. (No-boil noodles should be completely covered with sauce or filling to ensure proper cooking.)
Top with one-third of remaining white sauce.
Spoon half of ricotta mixture over sauce.
Repeat layering once with lasagna noodles, sauce, and ricotta mixture.
Then top with remaining lasagna noodles and remaining white sauce.
Sprinkle remaining mozzarella cheese on top.
Cover lasagna loosely with foil and bake 40 minutes or until hot and bubbly.
Remove lasagna from oven; let stand 10 minutes for easier serving.
