Broccoli Lasagna Bianca

Name: Broccoli Lasagna Bianca
Ingredients: 1 (16 ounce) container fat-free ricotta cheese; 1 cup egg substitute; 1 teaspoon dried basil; 12 cup onion, chopped; 1 garlic clove, minced; 2 tablespoons margarine; 14 cup all-purpose flour; 2 cups skim milk; 2 (10 ounce) packages frozen broccoli (chopped, thawed and well drained); 1 cup part-skim mozzarella cheese (shredded); 9 lasagna noodles, cooked and drained; 1 small tomatoes, chopped; 2 tablespoons parmesan cheese, grated

13 ingredients

10 steps

Ingredients

1 (16 ounce) container fat-free ricotta cheese
1 cup egg substitute
1 teaspoon dried basil
12 cup onion, chopped
1 garlic clove, minced
2 tablespoons margarine
14 cup all-purpose flour
2 cups skim milk
2 (10 ounce) packages frozen broccoli (chopped, thawed and well drained)
1 cup part-skim mozzarella cheese (shredded)
9 lasagna noodles, cooked and drained
1 small tomatoes, chopped
2 tablespoons parmesan cheese, grated

Directions

1

In medium bowl, combine ricotta cheese, egg substitute and dried basil; set aside.
2

In large saucepan, over medium heat, saute onion and garlic in margarine until tender-crisp.
3

Stir in flour; cook for 1 minute.
4

Gradually stir in milk; cook, stirring, until mixture thickens and begins to boil.
5

Remove from heat, stir in broccoli and mozzarella cheese.
6

In lightly greased 13x9x2 inch baking dish, place 3 lasagna noodles; tops with 1/3 each ricotta and broccoli mixtures.
7

Repeat layers 2 times.
8

Top with tomato; sprinkle with parmesan cheese.
9

Bake at 350 degrees for 1 hour or until set.
10

Let stand 10 minutes before serving.