Broccoli Lasagna

Ingredients

• 10 ounce broccoli frozen thawed drained chopped
• 3 tablespoons butter 
• 2 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 2 cloves garlic chopped
• 0.1 teaspoon nutmeg 
• 0.3 teaspoon pepper white
• 9  lasagne pasta sheets 
• 2.5 cups milk 
• 1 small onion chopped
• 0.3 cup parmesan cheese grated
• 15 ounce ricotta cheese 
• 1 teaspoon salt divided
• 2 cups mozzarella cheese shredded divided

Equipment

• bowl
• sauce pan
• oven
• pot
• baking pan
• aluminum foil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. 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.
5. In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.
6. 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.
7. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.
8. Bake in preheated oven 30 minutes.
9. Let stand 10 minutes before serving.