Broccoli Lasagna Bianca

• 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

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.
3. Stir in flour; cook for 1 minute.
4. Gradually stir in milk; cook, stirring until mixture thickens and begins to boil.
5. Remove from heat; stir in broccoli and mozzarella cheese.
6. Place 3 lasagna noodles in lightly greased 13x9x2-inch baking dish; top with 1/3 each ricotta and broccoli mixtures.
7. Repeat layers 2 more times.
8. Top with tomato; sprinkle with Parmesan cheese.
9. Bake at 350F for 1 hour or until set.
10. Let stand 10 minutes before serving.

ricotta cheese, cholesterolfree egg, basil, onion, clove garlic, margarine, flour, milk, pkgs, mozzarella cheese, lasagna noodles, tomato, parmesan cheese

Taken from www.kraftrecipes.com/recipes/broccoli-lasagna-bianca-55278.aspx (may not work)