Broccoli Lasagna Bianca


  • 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


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.

Recipe Health Review:

How Healthy is the Broccoli Lasagna Bianca Recipe?

Recipe makes: 8 servings.

Healthy eating information for 1 serving(s):

Watchful Nutrition
Calories: 299
Carbohydrates: 38
Total Fat: 6
Saturated Fat: 2
Cholesterol: 15
Sodium: 317
Good for You
Fiber: 4
Protein: 23
Weight Watchers
Points: 6