Recipe: Broccoli Lasagna (with ricotta and a white sauce)

BROCCOLI LASAGNA

FOR THE WHITE SAUCE:
3 tablespoons butter
1 small onion, chopped
2 tablespoons flour
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups low-fat (1 percent) milk
2 tablespoons chopped fresh parsley leaves
FOR THE LASAGNA:
1 container (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped broccoli, thawed and squeezed dry
1/4 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided use
9 no-boil lasagna noodles

Preheat oven to 350 degrees F.

TO MAKE THE WHITE SAUCE:
In 2-quart saucepan, melt butter over medium heat. Add onion and cook until tender and golden, 8 to 10 minutes.

Stir flour, pepper, nutmeg and half the salt into onion mixture; cook 1 minute, stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens slightly. Boil sauce 1 minute longer. Stir in parsley.

TO PREPARE THE LASAGNA:
In bowl, mix ricotta, broccoli, Parmesan, 1 cup mozzarella, and remaining salt.

In an 11-by-7-inch glass baking dish, spread 1/4 cup white sauce. Arrange 1/3 of no-boil lasagna noodles over sauce, overlapping, if necessary, to fit. Top with 1/3 of remaining white sauce. Spoon half ricotta mixture over sauce. Repeat layering once. Then top with remaining lasagna noodles and remaining white sauce. Sprinkle remaining mozzarella on top.

Cover lasagna loosely with foil and bake 40 minutes or until hot and bubbly.

Makes 6 servings
Source: Good Housekeeping Best One-Dish Meals