BROCCOLI LASAGNA

Broccoli Lasagna image

Broccoli lasagna with ricotta and mozzarella in a white sauce.

Provided by MOLSON7

Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

9 lasagna noodles
3 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons all-purpose flour
¼ teaspoon ground white pepper
1 teaspoon salt, divided
⅛ teaspoon ground nutmeg
2 ½ cups milk
2 tablespoons chopped fresh parsley
1 (15 ounce) container ricotta cheese
1 (10 ounce) package chopped frozen broccoli, thawed and drained
¼ cup grated Parmesan cheese
2 cups shredded mozzarella cheese, divided

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.
In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 41.7 g, Cholesterol 72.4 mg, Fat 21.4 g, Fiber 3 g, Protein 28.6 g, SaturatedFat 13 g, Sodium 857.5 mg, Sugar 7.9 g