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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Ingredients:
9 uncooked lasagna noodles |
1 lb fresh mushrooms, sliced |
1/4 cup chopped onion |
2 tablespoons margarine |
1/3 cup flour |
1 teaspoon chicken bouillon granule |
3/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
2 1/2 cups nonfat milk |
6 cups broccoli florets |
1 1/2 cups small curd cottage cheese |
10 ounces low-fat swiss cheese, shredded |
Directions:
1. Preheat oven to 350° F.
2. Cook noodles according to package directions.
3. Meanwhile, in a large saucepan, saute mushrooms and onion in margarine until tender.
4. Add the flour, bouillon and spices; stir until blended.
5. Gradually add milk.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Add broccoli; cook for 3-5 minutes.
8. Stir in cottage cheese and three fourths of the swiss cheese.
9. Drain noodles.
10. Spray a 13 X 9 X 2 in baking dish with cooking spray.
11. Layer 3 noodles and a third of the sauce.
12. Repeat layers twice.
13. Cover and bake for 35 to 40 minutes or until bubbly and broccoli is tender.
14. Sprinkle with remaining Swiss cheese, bake, uncovered 5 minutes longer or until cheese is melted.
15. Let stand for 10 minutes before cutting.
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