Ingredients for Creamy Broccoli Lasagna
- Lasagna Noodles
- Fresh Mushrooms
- 1/2 cup chopped onion
- 2 tablespoons margarine
- 1/4 cup all-purpose flour
- Chicken Bouillon Granule
- Garlic Salt
- Pepper
- Dried Thyme
- Nonfat Milk
- Broccoli Florets
- Small Curd Cottage Cheese
- Low Fat Swiss Cheese
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How to Make Creamy Broccoli Lasagna
- Preheat oven to 350°F (175°C).
- Cook 1 pound lasagna noodles according to package directions. Drain and set aside.
- Meanwhile, in a large saucepan, sauté 8 ounces sliced mushrooms and 1/2 cup chopped onion in 2 tablespoons margarine until tender.
- Stir in 1/4 cup all-purpose flour, 2 bouillon cubes (beef or chicken), 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
- Cook and stir for 1 minute until blended.
- Gradually whisk in 4 cups milk.
- Bring to a gentle boil, stirring constantly.
- Reduce heat and simmer for 2 minutes, or until the sauce has thickened.
- Stir in 4 cups chopped fresh broccoli florets.
- Cook for 3-5 minutes, or until broccoli is tender-crisp.
- Remove from heat and stir in 15 ounces cottage cheese and 3/4 cup shredded Swiss cheese.
- Spray a 13 x 9 x 2 inch baking dish with cooking spray.
- Layer 1/3 of the noodles, 1/3 of the sauce, and 1/3 cup of shredded mozzarella cheese in the prepared baking dish.
- Repeat layers twice.
- Cover the baking dish with foil.
- Bake for 35-40 minutes, or until bubbly and the broccoli is tender.
- Remove foil and sprinkle the remaining 1/4 cup shredded Swiss cheese and 1/3 cup mozzarella cheese over the top.
- Bake, uncovered, for 5 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
19g
Fat
12g
Carbs
9g
