Broccoli Lasagna Bianca

Adapted from Favorite Brand Name Vegetarian Cooking

• 15-16 oz ricotta cheese
• 7 egg whites
• 1 tsp basil (1 tbs fresh)
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 4 tbs butter
• 1/4 cup flour
• 2 cups milk
• 1 tsp Tabasco sauce
• 1/2 cup cream
• 20 oz broccoli
• 1 cup Gruyère cheese (swiss works ok too)
• 9-12 lasagna noodles
• 3/4 cup petite cut diced canned tomatoes
• 2 tbs Parmesan cheese, grated

In medium bowl combine ricotta cheese, eggs, and minced basil; set aside. In large saucepan, over medium heat, saute onion and garlic in margarine until tender. Stir in flour; cook for 1 min. Gradually stir in milk; cook, stirring until mixture thickens and begins to boil. Add cream and Tabasco and let simmer for a couple of minutes. Remove from heat; stir in broccoli and cheese.

In lightly greased 9 X 13 pan, place 3-4 lasagna noodles; top with 1/3 each ricotta and broccoli mixture. Repeat layers 2 more times. Top with tomato; sprinkle with Parmesan cheese. Bake at 350 degrees for 1 hour or until set. Let stand 10 minutes before serving.