Broccoli Mushroom Lasagna
By
Chelsea Ferwerda
@cheslea
1
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 vote
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
How to Make Broccoli Mushroom Lasagna
- 1Preheat the oven to 325 degrees.
- 2Melt the margarine in a heavy saucepan. Add the onions and mushrooms. Cook over medium heat until tender (about 6 minutes).
- 3Blend in the flour, cayenne, and salt. Gradually stir in the milk. Cook and stir until thickened, about 5 minutes.
- 4Spread 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.
- 5Bake for 45 minutes. Let stand 20 minutes before cutting.
