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Broccoli Lasagna Recipe

Recipe by: MOLSON7

"Broccoli lasagna with ricotta and mozzarella in a white sauce."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook40 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • 3In 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.
  • 4In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
  • 5In 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.
  • 6Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.
Ingredients
  • 6 servings
  • 468 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    468
    23%
  • Fat:
    21.4
    33%
  • Carbs:
    41.7
    13%
  • Protein:
    28.6
    57%
  • Cholesterol:
    72
    24%

Based on a 2,000 calorie diet

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