Broccoli Lasagna Blanca
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INGREDIENTS 1 (15 to 16-ounce) container ricotta cheese
1 cup egg substitute
1 tablespoon miced basil or 1 teaspoon dried basil leaves
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons margarine
1/4 cup all-purpose flour
2 cups milk
2 (10-ounce) packages frozen, chopped broccoli, thawed and well drained
1 cup shredded Mozzarella cheese
9 lasagna noodles, cooked and drained
1 small tomato, chopped
2 tablespoons grated Parmesan cheese
Fresh basil leaves, for garnishIn a medium bowl, combine ricotta cheese, egg substitute and minced basil; set aside.
In a 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 13 x 9 x 2-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 degrees for 1 hour or until set. Let stand 10 minutes before serving. Garnish with basil leaves.