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Ingredients

9 lasagna noodles 3 tablespoons butter 1 small onion, chopped 2 cloves garlic, chopped 2 tablespoons all-purpose flour ¼ teaspoon ground white pepper 1 teaspoon salt, divided ⅛ teaspoon ground nutmeg 2 ½ cups milk 2 tablespoons chopped fresh parsley 1 (15 ounce) container ricotta cheese 1 (10 ounce) package chopped frozen broccoli, thawed and drained ¼ cup grated Parmesan cheese 2 cups shredded mozzarella cheese, divided

Nutrition Info

468.3 calories carbohydrate: 41.7 g cholesterol: 72.4 mg fat: 21.4 g fiber: 3 g protein: 28.6 g saturatedFat: 13 g servingSize: - sodium: 857.5 mg sugar: 7.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
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.
Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

1 - 7x11 inch lasagna

Broccoli lasagna with ricotta and mozzarella in a white sauce.