Broccoli Lasagna

9  pieces		Whole Grain Lasagna Noodles
3-1/2  cups		1% Milk
1/2  cup		whole wheat flour
1  teaspoon		salt
1/2  teaspoon		dry mustard
1/4  teaspoon		ground black pepper
1/4  teaspoon		hot pepper sauce
1/4  cup		grated parmesan cheese
16  ounces		frozen brocolli
1  cup		shredded carrot
2  cups		shredded cheese

Tip: For nutritional information on all the ingredients in Broccoli Lasagna just click on each ingredient name. Then adjust the serving size for any Broccoli Lasagna ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 F.
Spray 3 quart rectangular baking dish with cooking spray
Cook lasagna noodles according to package directions then drain and rinse them with cold water and drain again
Place noodles in single layer on sheet pan and set aside
In medium sauce pan over medium heat whisk together 1 cup of milk and flour until smooth
Stir in the remaining milk, salt, dry mustard, black pepper, and hot pepper sauce
Cook and stir over medium heat until thickened and bubbly
Remove from heat and stir in Parmesan cheese
Arrange three of the lasagna noodles in the prepared baking dish
Top with half of the broccoli, half of the carrots, 3/4 cup of the shredded cheese, and 1 cup of the sauce.
Repeat previous layer
Top with remaining noodles, sauce and cheese
Bake uncovered for 35 to 40 minutes until bubbly and golden on top
Let stand for at least 20 minutes to set