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Makeover Creamy Broccoli Lasagna

Makeover Creamy Broccoli Lasagna
This version of this casserole using less butter, fat-free milk instead of whole milk and lighter cottage cheese and Swiss cheese. It has a third fewer calories, two-thirds less cholesterol and just a quarter of the fat and saturated fat. Yet it's still creamy and delightfully satisfying.—Taste of Home Test Kitchen, Greendale, Wisconsin
12 ServingsPrep: 15 min. Bake: 35 min. + standing

Ingredients

  • 9 uncooked lasagna noodles
  • 1 pound fresh mushrooms, sliced
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon chicken bouillon granules
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2-1/2 cups fat-free milk
  • 6 cups broccoli florets
  • 1-1/2 cups (12 ounces) 1% cottage cheese
  • 10 ounces reduced-fat Swiss cheese, shredded, divided

Directions

  • Cook noodles according to package directions. Meanwhile, in a large
  • saucepan, saute mushrooms and onion in butter until tender. Add the
  • flour, bouillon, garlic salt, pepper and thyme; stir until blended;
  • 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 three-fourths of the Swiss cheese. Drain noodles.
  • In a 13-in. x 9-in. baking dish coated with cooking spray, layer
  • three noodles and a third of the sauce. Repeat layers twice.
  • Cover and bake at 350° for 35-40 minutes or until bubbly and
© Taste of Home 2013

2 of 2

Makeover Creamy Broccoli Lasagna (continued)

Directions (continued)

  • broccoli is tender. Sprinkle with remaining Swiss cheese. Bake,
  • uncovered, 5 minutes longer or until cheese is melted. Let stand for
  • 10 minutes before cutting. Yield: 12 servings.
Nutrition Facts: One serving equals 190 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 433 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013