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Thursday, August 25, 2016

Broccoli Lasagna

Ingredients

  • Servings: 1
  • 9 lasagna noodles
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon salt, divided
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 cups milk
  • 2 tablespoons chopped fresh parsley
  • 1 (15 ounce) container ricotta cheese
  • 1 (10 ounce) package chopped frozen broccoli, thawed and drained
  • 1/4 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese, divided

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • in a medium saucepan over medium heat, melt butter. cook onion and garlic in butter until tender. stir in flour, pepper, 1/2 teaspoon salt and nutmeg. stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. bring to a boil for 1 minute, then remove from heat and stir in parsley. set aside.
  • in a medium bowl, combine ricotta, broccoli, parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. stir until well blended.
  • in a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. sprinkle with remaining mozzarella. cover with foil coated with cooking spray.
  • bake in preheated oven 30 minutes. let stand 10 minutes before serving.

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