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Ricotta cheese egg substitute basil onion garlic margarine flour milk frozen broccoli Mozzarella cheese lasagna noodles tomatoes Parmesan cheese
Viewed: 60 - Published at: 5 years agoIngredients
- 1 (16 ounce) container fat-free ricotta cheese
- 1 cup egg substitute
- 1 teaspoon dried basil
- 12 cup onion, chopped
- 1 garlic clove, minced
- 2 tablespoons margarine
- 14 cup all-purpose flour
- 2 cups skim milk
- 2 (10 ounce) packages frozen broccoli (chopped, thawed and well drained)
- 1 cup part-skim mozzarella cheese (shredded)
- 9 lasagna noodles, cooked and drained
- 1 small tomatoes, chopped
- 2 tablespoons parmesan cheese, grated
Method
- In medium bowl, combine ricotta cheese, egg substitute and dried basil; set aside.
- In large saucepan, over medium heat, saute 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 13x9x2 inch baking dish, place 3 lasagna noodles; tops with 1/3 each ricotta and broccoli mixtures.
- Repeat layers 2 times.
- Top with tomato; sprinkle with parmesan cheese.
- Bake at 350 degrees for 1 hour or until set.
- Let stand 10 minutes before serving.
