Broccoli Lasagna

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Number of Servings: 10

INGREDIENTS

2 bunches of broccoli (about 8 cups)

12 dried lasagna noodles (package)

15oz ricotta cheese

1/4 cup plus 3 TBSP Parmesan cheese

1 slightly beaten egg

2 TBSP snipped fresh parsley

12oz jar roasted sweet peppers

1/4 cup butter

1/4 cup all-purpose flour

2 cloves garlic – minced

3 cups milk

1/2 tsp salt

1/2 tsp dried basil

1/4 tsp pepper

2 cups Monterey Jack cheese

DIRECTIONS

Preheat oven to 425. Place a steamer basket in a 4-quart Dutch Oven. Add water just below bottom of steamer basket; bringing to boiling. Add broccoli to steamer basket. Cover and reduce heat. Steam for 4 to 5 minutes, or until crisp-tender. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well. In a small bowl, stir together ricotta cheese, Parmesan cheese, egg, and parsley; set aside. For sauce, drain peppers; in a blender, puree until almost smooth. In a large skillet, melt butter, then stir in flour and garlic. Cook and stir for 1 minute. Gradually add milk and peppers. Cook and stir until thickened and bubbly. Stir in salt, basil, and pepper. Coat a 3-quart rectangular baking dish with non-stick cooking spray. Spread 3/4 cup of the sauce in dish. Arrange 3 lasagna noodles over sauce. Carefully spread 1/3 of the ricotta mixture over noodles. Top with 1/3 of the broccoli. Sprinkle 1/2 cup of the Monterey cheese over broccoli; repeat layers 2 more times, beginning with sauce. Bake, covered, 20 minutes. Uncover and sprinkle with remaining 1/2 cup Monterey cheese, and 3 TBSP Parmesan cheese. Bake 10 minutes, or until heated through. Let stand 10 minutes when finished.