Ingredients Jump to Instructions ↓

  1. 9 lasagna noodles

  2. 3 tablespoons butter

  3. 1 small onion, chopped

  4. 2 cloves garlic, chopped

  5. 2 tablespoons all-purpose flour

  6. 1/4 teaspoon ground white pepper

  7. 1 teaspoon salt, divided

  8. 1/8 teaspoon ground nutmeg

  9. 2 1/2 cups milk

  10. 2 tablespoons chopped fresh parsley

  11. 1 (15 ounce) container ricotta cheese

  12. 1 (10 ounce) package chopped frozen broccoli, thawed and drained

  13. 1/4 cup grated Parmesan cheese

  14. 2 cups shredded mozzarella cheese, divided

Instructions Jump to Ingredients ↑

  1. 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.


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