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Broccoli Lasagna Bianca
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Broccoli Lasagna Bianca

1 Hr(s) 40 Min(s)
20 Min(s) Prep
1 Hr(s) 20 Min(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
1 container (15 to 16 oz.) fat-free ricotta cheese
1 cup cholesterol-free egg product
1 Tbsp. minced basil leaves (or 1 tsp. dried basil leaves)
1/2 cup chopped onion
1 clove garlic, minced
2 Tbsp. margarine or butter
1/4 cup flour
2 cups fat-free milk
2 pkgs. (10 oz.) frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
9 lasagna noodles, cooked and drained
1 small tomato, chopped
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Blend ricotta, egg substitute and basil in small bowl; set aside.
2
Cook onion and garlic in margarine or butter in saucepan over medium heat just until tender. 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.
3
Place 3 lasagna noodles in lightly greased 13x9x2-inch baking dish; top with 1/3 each ricotta and broccoli mixtures. Repeat layers 2 more times. Top with tomato; sprinkle with Parmesan cheese. Bake at 350°F for 1 hour or until set.
4
Let stand 10 minutes before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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