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Creamy Broccoli Lasagna

Total Time

Prep: 15 min. Bake: 35 min. + standing

Makes

12 servings

On a cool day, nothing hits the spot more than a comforting casserole. People can't resist the combination of a rich homemade white sauce, broccoli, mushrooms and Swiss cheese.—Launa Shoemaker, Landrum, South Carolina

Ingredients

  • 9 uncooked lasagna noodles
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2-1/2 cups whole milk
  • 6 cups broccoli florets
  • 1-1/2 cups 4% cottage cheese
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 2 packages (6 ounces each) slices Swiss cheese

Directions

  1. Preheat oven to 350°. Cook noodles according to package directions.
  2. Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles.
  3. In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice.
  4. Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.

Nutrition Facts

1 piece: 291 calories, 15g fat (9g saturated fat), 49mg cholesterol, 542mg sodium, 23g carbohydrate, 2g fiber), 17g protein.

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