Broccoli Lasagna

• 9 lasagna noodles
• 2 Tbsp. chopped fresh parsley
• 3 Tbsp. butter
• 1 - 15 oz. container ricotta cheese
• 1 small onion, chopped
• 1 - 10 oz. pkg. chopped frozen broccoli, thawed and drained
• 2 cloves garlic, chopped
• 2 Tbsp. all-purpose flour
• 1/4 c. grated Parmesan cheese
• 1/4 tsp. ground white pepper
• 2 c. shredded mozzarella cheese, divided
• 1 tsp. salt, divided
• 1/8 tsp. ground nutmeg
• 2 1/2 c. milk

1. Preheat oven to 350u0b0.
2. Bring a large pot of lightly salted water to a boil.
3. Add pasta and cook for 8 to 10 minutes; drain. In a medium saucepan over medium heat, melt butter.
4. Cook onion and garlic in butter until tender.
5. Stir in flour, pepper, 1/2 tsp. salt and nutmeg.
6. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken.
7. Bring to a boil for 1 minute, then remove from heat and stir in parsley.
8. Set aside.

lasagna noodles, parsley, butter, ricotta cheese, onion, frozen broccoli, garlic, flour, parmesan cheese, ground white pepper, mozzarella cheese, salt, ground nutmeg, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53248 (may not work)