Broccoli Lasagna

9 lasagna noodles

3 tablespoons butter

1 small onion, chopped

2 cloves garlic, chopped

2 tablespoons all-purpose flour

¼ teaspoon ground white pepper

1 teaspoon salt, divided

⅛ teaspoon ground nutmeg

2 ½ cups milk

2 tablespoons chopped fresh parsley

1 (15 ounce) container ricotta cheese

1 (10 ounce) package chopped frozen broccoli, thawed and drained

¼ cup grated Parmesan cheese

2 cups shredded mozzarella cheese, divided

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a medium saucepan over medium heat, melt butter. Cook onion and garlic in butter until tender. Stir in flour, pepper, 1/2 teaspoon salt and nutmeg. Stirring continuously, pour in milk, a little at a time, allowing mixture to thicken. Bring to a boil for 1 minute, then remove from heat and stir in parsley. Set aside.

In a medium bowl, combine ricotta, broccoli, Parmesan, 1 cup of mozzarella and remaining 1/2 teaspoon salt. Stir until well blended.

In a 7x11 inch baking dish layer: 1/4 cup white sauce; 3 noodles; one-third of remaining white sauce; half the broccoli mixture; 3 more noodles; half remaining white sauce; remaining broccoli mixture; 3 noodles; remaining white sauce. Sprinkle with remaining mozzarella. Cover with foil coated with cooking spray.

Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.