broccoli mushroom lasagna
(1 RATING)
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.
No Image
prep time
25 Min
cook time
45 Min
method
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yield
6-8 serving(s)
Ingredients
- 1 sm can cream of mushroom soup or creamed mushrooms
- 3 tablespoons margarine
- 2 - green onions, minced
- 12 ounces chopped mushrooms
- 1/4 cup flour
- 1/8 teaspoon cayenne pepper
- 2 1/2 cups milk
- - salt to taste
- 1 package broccoli (10 oz), chopped, cooked, and well drained
- 2 cups cottage cheese
- 8 ounces mozzarella cheese
- 1/2 cup parmesan cheese
- - black pepper, to tase
- 1 package lasagna noodles, cooked
How To Make broccoli mushroom lasagna
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Step 1Preheat the oven to 325 degrees.
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Step 2Melt the margarine in a heavy saucepan. Add the onions and mushrooms. Cook over medium heat until tender (about 6 minutes).
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Step 3Blend in the flour, cayenne, and salt. Gradually stir in the milk. Cook and stir until thickened, about 5 minutes.
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Step 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.
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Step 5Bake for 45 minutes. Let stand 20 minutes before cutting.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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