Broccoli Lasagna

Broccoli Lasagna
Servings: 8 Prep 30 mins Bake 35 mins Cook 350°F 4 mins

Ingredients

  • 1/3 cup all-purpose flour
  • 3 1/2 cups milk (1%)
  • 1 pinch grated nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon liquid red-pepper seasoning
  • 1 box (16 ounces) lasagna noodles, cooked, cooled
  • 1 bag (16 ounces) frozen broccoli flowerets, defrosted and chopped
  • 8 ounces Swiss cheese, shredded (2 cups)

Make It

1. Whisk flour and 1/2 cup milk in saucepan until smooth. Whisk in remaining milk. Bring to boiling, whisking. Boil 1 minute or until thickened. Remove from heat.

2. Stir in nutmeg, salt, pepper, Parmesan and red-pepper seasoning. Reserve 1 cup of mixture for topping.

3. Place 2 layers of noodles in 13 x 9 x 2-inch baking dish. Spoon on half of broccoli, 3/4 cup Swiss cheese and half of white sauce. Add another 2 layers pasta. Spoon on remaining white sauce, remaining broccoli, 3/4 cup Swiss. Arrange 1 layer noodles on top. Spread with reserved 1 cup white sauce; sprinkle with remaining Swiss.

4. Bake in 350 degrees F oven 35 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 389, Fat, total (g): 11, chol. (mg): 33, carb. (g): 51, pro. (g): 22, sodium (mg): 467, Percent Daily Values are based on a 2,000 calorie diet.