creamy broccoli lasagna
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This was an orphan recipe here on JAP. I adopted it. :) I also added a little more black pepper and optional red pepper flakes. This is a good vegetable lasagna recipe. I especially like using the Swiss cheese and mushrooms in it.
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Ingredients For creamy broccoli lasagna
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9lasagna noodles, uncooked
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1/4 cbutter
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1/4 conion, chopped
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1/4 cflour
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2 tspchicken bouillon
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1 Tbspgarlic salt
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1/2 tspfreshly ground black pepper
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1 pinchdry red pepper flakes, optional
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2 1/2 cmilk
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12 ozcottage cheese, creamed
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6 cbroccoli, cooked tnder crisp
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2 jarmushrooms, sliced (or 1 cup fresh)
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12 ozswiss chees, shredded
How To Make creamy broccoli lasagna
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1Pre-heat oven to 350 degrees. Cook lasagna noodles to desired doneness as directed on package. Drain, rinse with hot water. Set aside.
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2Melt butter in 4 quart saucepan. Add onion, cook until tender. Stir in flour, bouillon, garlic salt black pepper, and red pepper flakes. Cook until mixture is smooth and bubbly, stirring constantly. Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in cottage cheese, broccoli and mushrooms.
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3In ungreased 13 by 9 inch baking dish, layer 1/3 of the noodles, 1/3 of the sauce (about 2 cups), 1/3 of the swiss cheese; repeat layers twice. Bake at 350 degrees for 25 to 35 minutes or until hot through-out and bubbly. Let stand 15 minutes before cutting. Serve with garlic bread and a fresh salad.
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