Ingredients Jump to Instructions ↓

  1. 9 uncooked lasagna noodles

  2. 1 pound fresh mushrooms, sliced

  3. 1/4 cup chopped onion

  4. 2 tablespoons butter

  5. 1/3 cup all-purpose flour

  6. 1 teaspoon chicken bouillon granules

  7. 3/4 teaspoon garlic salt

  8. 1/4 teaspoon pepper

  9. 1/4 teaspoon dried thyme

  10. 2-1/2 cups fat-free milk

  11. 6 cups broccoli florets

  12. 1-1/2 cups (12 ounces) 1% cottage cheese

  13. 10 ounces reduced-fat Swiss cheese, shredded, divided

Instructions Jump to Ingredients ↑

  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. 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. 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.


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