1 (15- to 16-ounce) container fat-free ricotta cheese 
1 cup EGG BEATERS® (or other egg substitute)
1 tablespoon minced basil (or 1 teaspoon dried basil leaves) 
1/2 cup chopped onion 
1 clove garlic, minced 
2 tablespoons margarine 
1/4 cup all-purpose flour 
2 cups fat-free (skim) milk 
2 (10-ounce) packages frozen chopped broccoli, thawed and well drained 
1 cup (4 ounces) shredded part-skim mozzarella cheese 
9 lasagna noodles, cooked and drained 
1 small tomato, chopped 
2 tablespoons grated Parmesan cheese 
Fresh basil leaves, for garnish

In medium bowl, combine ricotta cheese, Egg Beaters® and minced basil; set aside. 

In large saucepan over medium heat, sauté onion and garlic in margarine until tender-crisp
Stir in flour; cook for 1 minute
Gradually stir in milk; cook, stirring until mixture thickens and begins to boil
Remove from heat; stir in broccoli and mozzarella cheese. 
In lightly greased 13×9×2-inch baking dish, place 3 lasagna noodles; top with 1/3 each ricotta and broccoli mixtures
Repeat layers 2 more times
Top with tomato; sprinkle with Parmesan cheese
Bake at 350°F for 1 hour or until set. Let stand 10 minutes before serving
Garnish with basil leaves

Food exchange 2 starch 2 vegetable 2 meat
per serving Calories 299 Calories from Fat 18 % Total Fat 6 g Saturated Fat 2 g
Cholesterol 15 mg Carbohydrate 38 g Fiber 4 g Protein 23 g Sodium 317 mg

Courtesy Diabetic Cooking

Serves 8