• 1 bunch broccoli rabe, chopped into 1-inch pieces and tough stem ends removed
  • 1 (8 oz) package white mushrooms, cleaned and thinly sliced
  • 1 yellow squashed, finely grated
  • scant 1 tsp salt, divided
  • 1/2 tsp black pepper, divided
  • 2 c 2% milk
  • 2 Tbl unsalted butter
  • 3 Tbl Better Batter All-Purpose Flour
  • 2 tsp dried parsley
  • pinch of ground nutmeg
  • 8-9 oven ready store-bought gluten-free lasagna noodles
  • 1 (15 oz) container part-skim ricotta cheese
  • 1 (8 oz) package part-skim mozzarella cheese, shredded
  • up to 1/4 c freshly grated Parmesan cheese
  • cooking spray


Preheat and prepare. Preheat the oven to 375 degrees. Lightly spray a 13 x 9 rectangular baking dish with cooking spray. Set aside. Parcook the vegetables. In a large skillet, bring 1 inch of water to a boil. Add the chopped broccoli rabe and cook 2 minutes. Drain off the excess water. Add sliced mushrooms and grated squash plus 1/2 tsp salt and 1/4 tsp pepper. Cook for 4-6 minutes or until liquid given off by the cooking vegetables evaporates and the broccoli rabe stems are al dente (just tender crisp when you taste test one). Mushrooms will be softened. Remove from heat and set aside. Make the white sauce. In a medium saucepan, melt butter over medium-low heat and then whisk in flour to make a paste. Slowly add milk, whisking constantly. Add 1 1/2 tsp dried parsley, 1/4 tsp salt, and 1/4 tsp pepper plus the pinch of ground nutmeg. Whisk milk mixture often until thickened. Remove from heat and set aside. Mix up the ricotta. In a medium bowl, stir up the ricotta with 2 Tbl freshly grated Parmesan cheese, 1/4 tsp salt, and 1/2 tsp dried parsley. Set aside. Assemble. Place 1/2 c of white sauce in the bottom of the prepared baking dish. Spread evenly on the bottom before layering in half of the lasagna noodles. Add half of the ricotta mixture on top of the noodles and spread into an even layer. Next spread half of the parcooked vegetables on top of the ricotta layer. Top vegetables with just over 1/2 cup of the white sauce. Top with half of the mozzarella cheese and leftover Parmesan cheese. Repeat layering with the remaining noodles, remaining ricotta mixture, then vegetables. Top vegetables with remaining white sauce then leftover grated cheese. Bake. Cover the pain with foil and bake for 25 minutes. Remove foil and rotate pan, now baking uncovered for 20-25 minutes or until a knife inserted in the center easily pierces the noodles; sauce should be hot and bubbly and the cheese on top melted and just beginning to brown. Remove from oven and let stand 5 minutes before cutting and serving. Makes 12+ servings. Tip! Make this ahead and refrigerate until ready to bake. You may need to increase the baking time by up to 15 minutes. Adapted from Good Housekeeping