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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


  • 9 uncooked lasagna noodles
  • 1/4 cup chopped onion
  • 1/4 cup butter
  • 1/4 cup King Arthur Unbleached 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


  • 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

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Creamy Broccoli Lasagna (continued)

Directions (continued)

  • broccoli is tender. Let stand for 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.