2 (10-ounce) packages frozen chopped broccoli, thawed and well drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
9 lasagna noodles, cooked and drained
1 small tomato, chopped
2 tablespoons grated Parmesan cheese
Fresh basil leaves, for garnish
Instructions
In medium bowl, combine ricotta cheese, Egg Beaters® and minced basil; set aside.
In large saucepan over medium heat, sauté onion and garlic in margarine until tender-crisp. Stir in flour; cook for 1 minute. Gradually stir in milk; cook, stirring until mixture thickens and begins to boil. Remove from heat; stir in broccoli and mozzarella cheese.
In lightly greased 13X9X2-inch baking dish, place 3 lasagna noodles; top with 1/3 each ricotta and broccoli mixtures. Repeat layers 2 more times. Top with tomato; sprinkle with Parmesan cheese. Bake at 350°F for 1 hour or until set. Let stand 10 minutes before serving. Garnish with basil leaves.
Yield- 8 servings
6 POINTS per serving
Nutritional Information-
Per serving- Calories 299, Total Fat 6 g, Sat. Fat 2 g, Protein 23 g, Carbohydrates 38 g, Cholesterol 15 mg, Sodium 317 mg, Fiber 4 g
Source- Egg Beaters®
Serving
Suggestions
Yield- 8 servings 6 POINTS per serving Nutritional Information- Per serving- Calories 299, Total Fat 6 g, Sat. Fat 2 g, Protein 23 g, Carbohydrates 3
Originally Submitted
4/1/2011
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