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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
cheese.

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

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

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