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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Broccoli lasagna with ricotta and mozzarella in a white sauce. Ingredients:
9 lasagna noodles |
3 tablespoons butter |
1 small onion, chopped |
2 cloves garlic, chopped |
2 tablespoons all-purpose flour |
1/4 teaspoon ground white pepper |
1 teaspoon salt, divided |
1/8 teaspoon ground nutmeg |
2 1/2 cups milk |
2 tablespoons chopped fresh parsley |
1 (15 ounce) container ricotta cheese |
1 (10 ounce) package chopped frozen broccoli, thawed and drained |
1/4 cup grated parmesan cheese |
2 cups shredded mozzarella cheese, divided |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
5. 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.
6. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
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