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Creamy Broccoli Lasagna Recipe

Creamy Broccoli Lasagna Recipe photo by Taste of Home

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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

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Creamy Broccoli Lasagna Recipe

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

Yield: 12 Servings

15 35 50

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 milk
6 cups broccoli florets
1-1/2 cups (12 ounces) 4% cottage cheese
2 jars (4-1/2 ounces each) sliced mushrooms, drained
2 packages (6 ounces each) slices Swiss cheese

Directions

Cook noodles according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles.
In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice.
Bake, uncovered, at 350° for 35-40 minutes or until bubbly and broccoli is tender. Let stand for 10 minutes before cutting. Yield: 12 servings.

Lighter version: Makeover Creamy Broccoli Lasagna

Nutritional Analysis: One serving equals 291 calories, 15 g fat (9 g saturated fat), 49 mg cholesterol, 542 mg sodium, 23 g carbohydrate, 2 g fiber, 17 g protein.

Originally published as Creamy Broccoli Lasagna in Light & Tasty February/March 2002, p19

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Creamy Broccoli Lasagna

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Reviewed on Mar. 29, 2012 by sbenko

Loved by whole family. I used oven ready noodles added a little sauce on very bottom of dish though to help with cooking the noodles and cooked 45mins. Used fresh mushrooms as well for a healthier choice then canned or jar and bought real swiss cheese slices to cut back on shredding time. Yum!