Broccoli Mushroom Lasagna

Name: Broccoli Mushroom Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6-8
Ingredients: 1 sm can(s) cream of mushroom soup or creamed mushrooms; 3 Tbsp margarine; 2 green onions, minced; 12 oz chopped mushrooms; 1/4 c flour; 1/8 tsp cayenne pepper; 2 1/2 c milk; salt to taste; 1 pkg broccoli (10 oz), chopped, cooked, and well drained; 2 c cottage cheese; 8 oz mozzarella cheese; 1/2 c parmesan cheese; black pepper, to tase; 1 pkg lasagna noodles, cooked

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By Chelsea Ferwerda
@cheslea

Once my mom made this lasagna, it was pretty much the only kind she ever made. I loved this lasagna before I even liked mushrooms OR broccoli.

Rating:

★★★★★ 1 vote5

Serves:

6-8

Prep:

25 Min

Cook:

45 Min

Ingredients

1 sm can(s)

cream of mushroom soup or creamed mushrooms
3 Tbsp

margarine
2

green onions, minced
12 oz

chopped mushrooms
1/4 c

flour
1/8 tsp

cayenne pepper
2 1/2 c

milk
·

salt to taste
1 pkg

broccoli (10 oz), chopped, cooked, and well drained
2 c

cottage cheese
8 oz

mozzarella cheese
1/2 c

parmesan cheese
·

black pepper, to tase
1 pkg

lasagna noodles, cooked
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How to Make Broccoli Mushroom Lasagna

Step-by-Step

Preheat the oven to 325 degrees.
Melt the margarine in a heavy saucepan. Add the onions and mushrooms. Cook over medium heat until tender (about 6 minutes).
Blend in the flour, cayenne, and salt. Gradually stir in the milk. Cook and stir until thickened, about 5 minutes.
Spread 1/2 cup of the mushroom sauce in the bottom of a 9x13 pan. Season the lasagna noodles with pepper and layer in 3 levels with the broccoli, the cottage cheese, mozzarella, creamed mushrooms, and parmesan cheese. Sprinkle some more cheese on top.
Bake for 45 minutes. Let stand 20 minutes before cutting.