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Makeover Creamy Broccoli Lasagna Recipe
Makeover Creamy Broccoli Lasagna Recipe photo by Taste of Home

Makeover Creamy Broccoli Lasagna Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + standing
MAKES: 12 servings


  • 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

Nutritional 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


  1. 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.
  2. 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.
  3. Cover and bake at 350° for 35-40 minutes or until bubbly and 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.
Originally published as Makeover 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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Reviewed Nov. 30, 2013

"I made this version for my cousin who wanted something with fewer calories. She really liked it. It tasted good and healthy. She didn't feel like she was giving up anything! We liked it!"

Reviewed Aug. 18, 2009

"My husband, five year old, and I loved this recipe. I absolutely hate having to boil lasagna noodles as mine always stick together, but this was well worth it! LOVE IT!"

Reviewed Feb. 9, 2009

"I am so excited about this dish. It's in the oven right now and the sauce was delicious. I added 1 1/2 cups cubed cooked chicken and substituted cheddar for swiss cheese. Thumbs up!"

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