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Broccoli And Mushroom Lasagna




Source of Recipe


Sugar


List of Ingredients




Broccoli And Mushroom Lasagna


1/3 cup all-purpose flour
3 1/2 cups (1%) milk
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
3/4 cup grated Parmesan cheese, divided
2 heads broccoli, cut into florets
10 ounces sliced mixed mushrooms
12 traditional lasagna noodles (from a 16-ounce package)
1 15 ounce container ricotta cheese, mixed with 1 egg
2 cups shredded mozzarella cheese

Recipe




Heat oven to 350 degrees F.

Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

In a medium saucepan, whisk flour and 1 cup of the milk until smooth.

Stir in remaining 2 1/2 cups milk and bring to a boil; boil for 3 minutes, whisking constantly, until thickened.

Whisk in salt, pepper, nutmeg and 1/2 cup of the Parmesan.

Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil.

Add broccoli and cook 4 minutes; add mushrooms during last minute of cooking time. Using a slotted spoon,

remove broccoli and mushrooms to a bowl.

In the same pot, cook lasagna noodles following package directions, about 10 minutes.

Drain.

Assemble lasagna: Spread 1/2 cup of the cheese sauce in bottom of prepared dish.

Place 3 noodles over sauce, evenly spread ricotta mixture
over top and add another layer of noodles.

Spoon on vegetables, 2 cups of the sauce and 1/2 cup of the mozzarella.

Place another layer of noodles over vegetables and top with the remaining 1 1/2 cups of cheese and remaining
noodles.

Evenly spread the remaining 1 cup of sauce over top and sprinkle with the remaining 1/4 cup Parmesan cheese.

Cover with nonstick foil and bake at 350 degrees F for 30 minutes; uncover and bake for an additional 15 minutes.

Allow to stand 10 minutes before serving.