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    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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