Creamy Broccoli Lasagna Recipe

4.5 2 3
Creamy Broccoli Lasagna Recipe
Creamy Broccoli Lasagna Recipe photo by Taste of Home
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Creamy Broccoli Lasagna Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

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

Preheat oven to 350°. Cook noodles according to package directions.
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.
In a greased 13x9-in. baking dish, layer three noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice.
Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting. Yield: 12 servings.
Originally published as Creamy Broccoli Lasagna in Light & Tasty February/March 2002, p19

Nutritional Facts

1 slice: 291 calories, 15g fat (9g saturated fat), 49mg cholesterol, 542mg sodium, 23g carbohydrate (0 sugars, 2g fiber), 17g protein.

  • 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
  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 three 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. Yield: 12 servings.
Originally published as Creamy Broccoli Lasagna in Light & Tasty February/March 2002, p19

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Reviews forCreamy Broccoli Lasagna

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MY REVIEW
sbenko User ID: 6619229 130695
Reviewed Mar. 29, 2012

"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!"

MY REVIEW
andrealstone User ID: 5944859 91448
Reviewed Apr. 21, 2011

"This is not vegetarian - it's made with chicken bouillon. Otherwise, an okay recipe."

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