Ingredients

• 2  bunches broccoli, trimmed and cut up (about 8 cups)
• 12  dried lasagna noodles
• 1  15-ounce carton ricotta cheese
• 1/4  cup grated Parmesan cheese
• 1  slightly beaten egg
• 2  tablespoons snipped fresh parsley
• 1  12-ounce jar roasted red sweet peppers, drained
• 1/4  cup butter
• 1/4  cup all-purpose flour
• 2  cloves garlic, minced
• 3  cups milk
• 1/2  teaspoon salt
• 1/2  teaspoon dried basil, crushed
• 1/4  teaspoon pepper
•   Nonstick cooking spray
• 2  cups shredded Montery Jack cheese (8 oz.)
• 3  tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 425 degree F. Place a steamer basket in a 4-quart Dutch oven. Add water just below the bottom of the steamer basket; bring to boiling. Add broccoli. Cover and reduce heat. Steam for 4 to 5 minutes or until crisp-tender.

2. Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well. In a small bowl stir together ricotta cheese, the 1/4 cup Parmesan cheese, egg, and parsley; set aside

3. In a blender container or food processor bowl, blend or puree the roasted red peppers until almost smooth; set aside. In a large skillet, melt butter. Stir in flour and garlic. Cook and stir 1 minute. Gradually add milk and pureed peppers. Cook and stir until thickened and bubbly. Stir in salt, basil, and pepper.

4. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Spread 3/4 cup of the sauce in dish. Arrange 3 lasagna noodles over sauce. Carefully spread 1/3 of the ricotta mixture over noodles. Top with 1/3 of the broccoli and sprinkle with 1/2 cup of the Montery jack cheese. Repeat layers 2 more times beginning with sauce. Top with remaining noodles and sauce.

5. Bake, covered, 20 minutes. Uncover and sprinkle with remaining 1/2 cup Monterey Jack cheese and the 3 tablespoons Parmesan cheese. Bake 10 minutes or until heated through. Let stand 10 minutes. Makes 10 main-dish servings.