Broccoli & Mushroom Lasagna

Today is National Lasagna Day, so I wanted to share with you a different
kind of lasagna that is very yummy and healthy for you!
Enjoy! 

Broccoli & Mushroom Lasagna
Serves 8

? Cup All-Purpose Flour
3 ½ Cups Low-Fat (1%) Milk
1 Teaspoon Salt
¼ Teaspoon Black Pepper
? Teaspoon Nutmeg
¾ Cup Grated Parmesan Cheese
2 Heads Broccoli, Cut Into Florets
10 Ounces Sliced Mixed Mushrooms
12 Traditional Lasagna Noodles (From a 16-Ounce Package)
1 Container (15 Ounces) Reduced-Fat Ricotta Cheese, Mixed with 1 Egg
2 Cups Shredded Reduced-Fat Mozzarella Cheese

 

  1. Heat oven to 350ºF.  Coat a 13x9x2-inch baking dish with nonstick cooking spray.
  2. In a medium saucepan, whisk flour and 1 cup of the milk until smooth.  Stir in remaining 2 ½ cups milk and bring to a boil; boil for 3 minutes, whisking constantly, until thickened.  Whisk in salt, pepper, nutmeg and ½ cup of the Parmesan.  Set aside.
  3. Meanwhile, bring a large pot of lightly salted water to a boil.  Add broccoli and cook 4 minutes; add mushrooms during last minute of cooking time.  Using a slotted spoon, remove broccoli and mushrooms to a bowl.  In the same pot, cook lasagna noodles following package directions, about 10 minutes.  Drain.
  4. Assemble lasagna: Spread ½ cup of the cheese sauce in bottom of prepared dish.  Place 3 noodles over sauce, evenly spread ricotta mixture over top and add another layer of noodles.  Spoon on vegetables, 2 cup sof the sauce and ½ cup of the mozzarella.  Place another layer of noodles over vegetables and top with the remaining 1 ½ cups of cheese and remaining noodles.  Evenly spread the remaining 1 cup of sauce over top and sprinkle with the remaining ¼ cup Parmesan cheese.
  5. Cover with nonstick foil and bake at 350ºF for 30 minutes; uncover and bake for an additional 15 minutes.  Allow to stand 10 minutes before serving.

Credit: Family Circle Magazine

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