| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg10 | 6 | servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 1 | sm | Onion; chopped |
| 2 | tb | All-purpose flour |
| 1/4 | ts | Coarsely ground black pepper |
| 1/8 | ts | Ground nutmeg |
| 1/2 | ts | Salt |
| 2 1/4 | c | Low-fat; (1 %) milk |
| 2 | tb | Chopped fresh parsley |
| 1 | Container {15 oz.} ricotta cheese | |
| 1 | 10 oz. pkg. frozen chopped broccoli; thawed and drained | |
| 1/4 | c | Grated Parmesan cheese |
| 9 | No-Boil lasagna noodles |
INSTRUCTIONS
1. Preheat oven to 350 degrees. In 2-quart saucepan, melt butter or margarine over medium heat. Add onion and cook until tender and golden, 8 to 10 minutes. 2. Stir flour, pepper, nutmeg, and 1/4 teaspoon salt into onion mixture; cook 1 minute, stirring constantly. Gradually stir in milk and cook, stiring constantly, until sauce boils and thickens slightly. Boil sauce 1 minute longer. Stir in parsley. 3. In bowl, mix ricotta, broccoli, Parmesan, 1 cup Mozzarella, and remaining 1/4 teaspoon salt. 4. In 11 x 7-inch glass baking dish, spread 1/4 cup white sauce. Arrange 1/3 of No-Boil lasagna noodles over sauce, overlapping to fit. Top with 1/3 of remaining white sauce. Spoon half of the ricotta mixture over sauce. Repeat layering once. Then top with remaining lasagna noodles and remaining white sauce. Sprinkle remaining Mozzarella on top. 5. Cover lasagna loosely with foil and bake 40 minutes or until hot and bubbly. Per serving: 83 Calories (kcal); 7g Total Fat; (72% calories from fat); 2g Protein; 4g Carbohydrate; 18mg Cholesterol; 300mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: Good Housekeeping® Best One-Dish Meals Converted by MM_Buster v2.0n.
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