Creamy Broccoli Lasagna

  • Prep Time
    25 Minutes

  • Cook Time
    40 Minutes

  • Servings
    8

Ingredients

  • 9 uncooked lasagna noodles
  • 1/4 cup chopped onion
  • 1/4 cup Hiland Butter
  • 1/4 cup all-purpose flour
  • 2 tsp. chicken bouillon granules
  • 3/4 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1/4 tsp. dried thyme
  • 2-1/2 cups Hiland 2% Milk
  • 6 cups broccoli florets
  • 1-1/2 cups Hiland 4% Cottage Cheese (small-curd)
  • 2 jars (4-1/2-oz. each) sliced mushrooms, drained
  • 2 packages (6-oz. each) sliced Swiss cheese

Directions

  • Cook noodles according to package directions. Meanwhile, in a large saucepan, sauté mushrooms and 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 13in.x 9in.x2in. baking dish, layer three noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice.
  • Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and broccoli is tender. Let stand for 10 minutes before cutting.