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Creamy Broccoli Lasagna

 Creamy Broccoli Lasagna
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
12 ServingsPrep: 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

2 of 2

Creamy Broccoli Lasagna (continued)

Directions (continued)

  • tender. Let stand 10 minutes before cutting. Yield: 12 servings.
Nutritional Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.