Broccoli Lasagna
Source of Recipe
Internet
List of Ingredients
3 tablespoons light corn-oil spread
1 small onion, chopped
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 teaspoon salt
2 1/4 cups low-fat milk (1%)
2 tablespoons chopped parsley
One 15-ounce container part-skim ricotta cheese
One 10-ounce package frozen chopped broccoli, thawed and squeezed dry
1/4 cup grated Parmesan cheese
One 8-ounce package shredded part-skim mozzarella cheese (2 cups)
9 noodles (about two thirds of an 8-ounce package) no-boil lasagna
noodles
Recipe
1. Preheat oven to 350 degrees F. 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.
2. In bowl, mix ricotta cheese, broccoli, Parmesan cheese, 1 cup
mozzarella cheese, and 1/2 teaspoon salt.
3. 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.
4. 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. Yield: 6 servings.
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