Recipe Cottage


LOCATION: Recipes >> Pasta Lasagna >> L Broccoli 01

Print this Recipe    L Broccoli 01

Broccoli Lasagna

1-pound box lasagna noodles
1/3 cup all-purpose flour
3 1/2 cups low-fat (1%) milk
Pinch ground nutmeg
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 teaspoon hot-pepper sauce
16-ounce package frozen broccoli flowerets, thawed and chopped
2 cups shredded Swiss cheese

You should have about 18 lasagna noodles. Cook them in a large pot
of lightly salted boiling water until al dente, firm but tender.
Drain and cool. Meanwhile, whisk flour and 1/2 cup milk in a
saucepan until smooth. Whisk in remaining milk. Bring to boiling,
whisking. Boil 1 minute or until thickened. Remove from heat.

Stir in nutmeg, salt, black pepper, Parmesan, and hot-pepper sauce.
Reserve 1 cup of mixture for topping. Heat oven to 350:. Coat a
13 x 9 x 2-inch baking dish with nonstick cooking spray.

Place 2 layers of noodles (4 noodles per layer) in prepared baking
dish. Spoon on half of broccoli, 3/4 cup Swiss cheese, and half
of the white sauce. Add another 2 layers noodles (3 noodles per
layer). Spoon on remaining broccoli, 3/4 cup Swiss cheese, and
remaining white sauce. Arrange remaining noodles on top. Spread
with reserved 1 cup white sauce; sprinkle with remaining Swiss

Bake in heated 350F oven 35 minutes. Let stand 15 minutes before

NOTE: Substitute blanched zucchini or carrot slices or green beans
for the broccoli.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.