Broccoli Lasagna

Name: Broccoli Lasagna
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
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 whole milk; 6 cups broccoli florets; 1-1/2 cups 4% cottage cheese; 2 jars (4-1/2 ounces each) sliced mushrooms, drained; 2 packages (6 ounces each) slices Swiss cheese

Total Time Prep: 15 min. Bake: 35 min. + standing

Yield 12 servings

Test Kitchen Approved

With cozy vibes and veggie-packed layers, this broccoli lasagna deserves a permanent spot in your dinner rotation.

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 whole milk
6 cups broccoli florets
1-1/2 cups 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 3 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.

Nutrition Facts

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