1 (16 oz.) box lasagna noodles
1 (48 oz.) container ricotta cheese
1 (16 oz.) pkg. Mozzarella cheese, grated
2 eggs
1 (10 oz.) pkg. chopped broccoli
Garlic powder, salt, pepper, parsley

WHITE SAUCE:

1 pt. heavy cream
1/4 lb. butter
1 tbsp. cornstarch
1/4 c. Parmesan cheese

Thaw and drain well the spinach and broccoli. Combine ricotta, eggs, garlic powder, salt, pepper and parsley. Cook noodles as directed on box. Arrange in layers. Top with white sauce (below). Cook, covered 45 minutes in 325 degrees oven.

WHITE SAUCE: Melt butter, slowly add cornstarch. Slowly add cream and Parmesan cheese for flavor.