Broccoli Lasagna


1 1-pound box lasagna noodles
1/3 cup all-purpose flour
3 1/2 cups low-fat (1%) milk
Pinch ground nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 teaspoon hot-pepper sauce
1 16-ounce package frozen broccoli flowerets - thawed and chopped
2 cups shredded Swiss cheese


You should have about 18 lasagna noodles. Cook them in a large pot of lightly salted boiling water until al dente, firm but tender. Drain and cool. Meanwhile, whisk flour and 1/2 cup milk in a saucepan until smooth. Whisk in remaining milk. Bring to boiling, whisking. Boil 1 minute or until thickened. Remove from heat. Stir in nutmeg, salt, black pepper, Parmesan, and hot-pepper sauce. Reserve 1 cup of mixture for topping. Heat oven to 350:. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. Place 2 layers of noodles (4 noodles per layer) in prepared baking dish. Spoon on half of broccoli, 3/4 cup Swiss cheese, and half of the white sauce. Add another 2 layers noodles (3 noodles per layer). Spoon on remaining broccoli, 3/4 cup Swiss cheese, and remaining white sauce. Arrange remaining noodles on top. Spread with reserved 1 cup white sauce; sprinkle with remaining Swiss cheese. Bake in heated 350: oven 35 minutes. Let stand 15 minutes before cutting.

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