BROCCOLI LASAGNA BIANCA

1 (15- to 16-ounce) container fat-free ricotta cheese
1 cup Egg Beaters
1 tablespoon minced basil (or 1 teaspoon dried basil leaves)
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons margarine
1/4 cup all-purpose flour
2 cups fat-free (skim) milk
2 (10-ounce) packages frozen chopped broccoli, thawed and well drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
9 lasagna noodles, cooked and drained
1 small tomato, chopped
2 tablespoons grated Parmesan cheese
Fresh basil leaves, for garnish

In medium bowl, combine ricotta cheese, Egg Beaters® and minced basil; set aside.

In large saucepan over medium heat, sauté onion and garlic in margarine until tender-crisp.

Stir in flour; cook for 1 minute.

Gradually stir in milk; cook, stirring until mixture thickens and begins to boil. Remove from heat; stir in broccoli and mozzarella cheese.

In lightly greased 13x9x2-inch baking dish, place 3 lasagna noodles; top with 1/3 each ricotta and broccoli mixtures. Repeat layers 2 more times. Top with tomato; sprinkle with Parmesan cheese.

Bake at 350 degrees F for 1 hour or until set. Let stand 10 minutes before serving. Garnish with basil leaves.

Makes 8 servings (3 1/4x4 1/2-inches each)