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Ingredientes
- 1/3 c. butter
- 4 lrg onion, sliced
- 1/2 c. all purpose flour
- 4 c. lowfat milk
- 1/2 c. freshly grated parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp grated nutmeg
- 9 x lasagna noodles
- 3 c. minced broccoli
- Â Â Squash Filling
- 1Â 1/3 c. light ricotta cheese
- 1Â 1/3 c. squash, puree
- 1 x egg
- 1 x egg, yolk
- 1/2 c. fresh breadcrumbs
- 2 Tbsp. freshly grated parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 pch grated nutmeg
Direcciones
- Preheat oven to 375 degrees F (190 degrees C).
- In large skillet, heat 2 Tbsp. (25 mL) of the butter over medium-low heat; cook onions, stirring occasionally, for 35 to 45 min till golden. Set aside.
- Meanwhile, in heavy saucepan, heat remaining butter over medium heat; stir in flour and cook, stirring, for 2 min.
- Gradually whisk in lowfat milk; bring to boil.
- Reduce heat to medium-low; cook, stirring, for 10 to 15 min or possibly till thickened.
- Remove from heat; stir in 1/4 c. (50 mL) of the Parmesan cheese, salt, pepper and nutmeg.
- Meanwhile, in large pot of boiling salted water, cook noodles for 8 to 10 min or possibly till almost tender.
- Reserving cooking liquid, remove noodles from pot; rinse in cool water.
- Arrange in single layer on damp tea towel.
- Return reserved cooking liquid to boil.
- Add in broccoli; cook for about 2 min or possibly till almost tender.
- Drain and refresh under cool water; drain again. Set aside.
- Squash Filling:In food processor, pulse ricotta with squash puree till very smooth.
- Transfer to large bowl; stir in egg, egg yolk, bread crumbs, Parmesan cheese, salt, pepper and nutmeg till well blended. Set aside.
- Preparation:Set aside 1 c. (250 mL) of the cheese sauce.
- Arrange 3 noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish.
- Spread with half each of the squash filling, broccoli, onions and remaining cheese sauce. Repeat layers.
- Top with remaining noodles and reserved cheese sauce.
- Sprinkle with remaining Parmesan cheese.
- Bake for about 40 min or possibly till light golden brown and bubbly.
- Let stand for 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 8 servings | |
| Calories 327 | |
| Calories from Fat 154 | 47% |
| Total Fat 17.41g | 22% |
| Saturated Fat 10.49g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 704mg | 29% |
| Potassium 492mg | 14% |
| Total Carbs 27.39g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 10.67g | 7% |
| Protein 16.38g | 26% |
