Instructions: 1. Preheat oven to 350 degrees. In 2-quart saucepan, melt butter or margarine over medium heat. Add onion and cook until tender and golden, 8 to 10 minutes.

2. Stir flour, pepper, nutmeg, and 1/4 teaspoon salt into onion mixture; cook 1 minute, stirring constantly. Gradually stir in milk and cook, stiring constantly, until sauce boils and thickens slightly. Boil sauce 1 minute longer. Stir in parsley.

3. In bowl, mix ricotta, broccoli, Parmesan, 1 cup Mozzarella, and remaining 1/4 teaspoon salt.

4. In 11 x 7-inch glass baking dish, spread 1/4 cup white sauce. Arrange 1/3 of No-Boil lasagna noodles over sauce, overlapping to fit. Top with 1/3 of remaining white sauce. Spoon half of the ricotta mixture over sauce. Repeat layering once. Then top with remaining lasagna noodles and remaining white sauce. Sprinkle remaining Mozzarella on top.

5. Cover lasagna loosely with foil and bake 40 minutes or until hot and bubbly.

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