BROCCOLI LASAGNA

3 tab. light corn-oil spread

1 small onion, chopped

2 tab. flour

ground black pepper to taste

1/8 tea. nutmeg

2 cups 1% low -fat milk

2 tab. chopped parsley

1 lb. part-skim ricotta cheese

2 pkg. frozen broccoli, thawed, squeezed dry, chopped

1/4 cup Parmesan cheese

2 cups grated part-skim mozzarella cheese

9 noodles of lasagna

In 2-qt. saucepan over medium heat, in hot corn-oil spread, cook onion until tender and golden, 8 to 10 min. Stir flour, pepper and nutmeg into mixture; cook 1 min., stirring constantly. Gradually stir in milk and cook, stirring constantly, until sauce boils and thickens slightly. Stir in chopped parsley. In bowl mix Parmesan cheese and 1 cup of mozzarella cheese. In 11" by 7" glass baking dish spread 1/4 cup white sauce. Arrange 3 strips of lasagna over sauce. Top with 1/3 of white sauce. Spoon 1/2 ricotta mixture over this. Repeat. Then top with 3 more strips of lasagna and remaining white sauce. Sprinkle remaining mozzarella cheese on top. Cover lasagna loosely with foil and bake at 350° for 45 min. Remove from oven; let stand 10 min. for easier serving.