| 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
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