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Broccoli & Mushroom Lasagna

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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 Cups Low-Fat (1%) Milk
1 Teaspoon Salt
Teaspoon Black Pepper
? Teaspoon Nutmeg
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 350F. 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 cups milk and bring to a boil; boil for 3 minutes, whisking constantly, until thickened. Whisk in salt, pepper, nutmeg and 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 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 cup of the mozzarella. Place another layer of noodles over vegetables and top with the remaining 1 cups of cheese and remaining noodles. Evenly spread the remaining 1 cup of sauce over top and sprinkle with the remaining cup Parmesan cheese.
  5. Cover with nonstick foil and bake at 350F 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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