Broccoli Lasagna Bianca Recipes

Ingredients :

15-16 ounces fat-free ricotta cheese

1 cup Egg Beaters

1 table spoon minced basil (or 1 tea spoon dried basil leaves)

1/2 cup chopped onion

1 clove garlic, minced

2 table spoon margarine

1/4 cup all purpose flour

2 cups skim milk

2 (10-ounce) packages frozen chopped broccoli, thawed and drained

1 cup shredded part-skim mozzarella cheese

Lasagna noodles, cooked and drained

1 small potato, chopped

1 table spoon grated parmesan cheese

1. In a small bowl, combine ricotta cheese, egg product and basil; set aside.
2. In saucepan over medium heat, cook onion and garlic in margarine just until tender.
3. Stir in flour; cook for one 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; top with 1/3 each ricotta and broccoli mixtures.
7. Repeat layers 2 more times.
8. Top with tomato, sprinkle with parmesan cheese.
9. Bake at 350 degrees for one hour or until set.
10. Let stand 10 minutes before serving.

Serves 8

Per Serving

302 calories

7g fat (21% calories from fat)

2g saturated fat

10mg cholesterol

291mg sodium

2g dietary fiber

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