6 POINTS
per serving

Ingredients:

1 (15- to 16-ounce) container fat-free ricotta cheese 
1 cup EGG BEATERS
1 tablespoon minced basil (or 1 teaspoon dried basil leaves) 
1/2 cup chopped onion 
1 clove garlic, minced 
2 tablespoons margarine 
1/4 cup all-purpose flour 
2 cups fat-free (skim) milk 
2 (10-ounce) packages frozen chopped broccoli, thawed and well drained 
1 cup (4 ounces) shredded part-skim mozzarella cheese 
9 lasagna noodles, cooked and drained 
1 small tomato, chopped 
2 tablespoons grated Parmesan cheese 
Fresh basil leaves, for garnish 


Instructions:

In medium bowl, combine ricotta cheese, Egg Beaters® and minced basil; set aside. 

In large saucepan over medium heat, sauté onion and garlic in margarine until tender-crisp. 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. 

In lightly greased 13X9X2-inch baking dish, place 3 lasagna noodles; 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. Let stand 10 minutes before serving. Garnish with basil leaves. 

Yield: 8 servings
6 POINTS per serving

Nutritional Information:
Per serving: Calories 299, Total Fat 6 g, Sat. Fat 2 g, Protein 23 g, Carbohydrates 38 g, Cholesterol 15 mg, Sodium 317 mg, Fiber 4 g 

Source: Egg Beaters®