Broccoli & Mushroom Lasagna

Broccoli & Mushroom Lasagna
Servings: 8 Prep 30 mins Bake 350°F 45 mins Cook 17 mins Stand 10 mins

Ingredients

  • 1/3 cup all-purpose flour
  • 3 1/2 cups low-fat (1%) milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 3/4 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 15 ounce container reduced-fat ricotta cheese, mixed with 1 egg
  • 2 cups shredded reduced-fat mozzarella cheese

Make It

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-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 1/2 cups milk and bring to a boil; boil for 3 minutes, whisking constantly, until thickened. Whisk in salt, pepper, nutmeg and 1/2 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 1/2 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 cups of the sauce and 1/2 cup of the mozzarella. Place another layer of noodles over vegetables and top with the remaining 1 1/2 cups of cheese and remaining noodles. Evenly spread the remaining 1 cup of sauce over top and sprinkle with the remaining 1/4 cup Parmesan cheese.

5. Cover with nonstick foil and bake at 350 degrees F for 30 minutes; uncover and bake for an additional 15 minutes. Allow to stand 10 minutes before serving.

Tip

Power Plate
  • Choose lower-fat dairy products such as milk, cheese and yogurt whenever possible. Aim for three portions a day.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 394, Fat, total (g): 15, chol. (mg): 78, sat. fat (g): 9, carb. (g): 39, fiber (g): 3, pro. (g): 29, sodium (mg): 800, Percent Daily Values are based on a 2,000 calorie diet.