Broccoli Lasagna - Restaurant Association of Nova Scotia

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