1 16 oz. pkg ricotta cheese
2 4 oz. pkg egg beaters
1 Tbsp minced basil
1/2 c chopped onion
1 clove garlic, minced
1 Tbsp butter
1/4 c flour
2 c skim milk
2 c broccoli
1 c shredded mozzarella cheese
9 lasagna noodles, cooked, drained
1 sm tomato, chopped
2 Tbsp Parmesan cheese, grated
Directions:
Creamy, indulgent ricotta cheese, healthy green vegetables. A match made in heaven.For No-Boil Lasagna
Soak lasagna noodles in nearly boiling water for 5 minutes before assembling lasagna.
In small bowl, combine ricotta, egg beaters, basil, set aside.
In saucepan, over medium heat, cook onion, garlic in butter until tender.
Stir in flour, cook 1 minute. Gradually stir in milk, cook, stirring until mixture thickens and begins to boil. Remove from heat, stir in broccoli and mozzarella.
In lightly greased 9x13, place 3 lasagna noodles, top with 1/3 each of ricotta and broccoli mixtures. Repeat layers 2 more times. Top with chopped tomato, sprinkle with Parmesan.
Bake at 350°F for 1 hr or until set. Let stand 10 min. before cutting.
Submitted by Gretchen Grant Contributed on: and modified on Saturday May 15th, 2010
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