Creamy Broccoli Lasagna

Creamy Broccoli Lasagna

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Kathie Carr

By
@kathiecc

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.

Rating:

☆☆☆☆☆ 0 votes

Ingredients

  • 9
    lasagna noodles, uncooked
  • 1/4 c
    butter
  • 1/4 c
    onion, chopped
  • 1/4 c
    flour
  • 2 tsp
    chicken bouillon
  • 1 Tbsp
    garlic salt
  • 1/2 tsp
    freshly ground black pepper
  • 1 pinch
    dry red pepper flakes, optional
  • 2 1/2 c
    milk
  • 12 oz
    cottage cheese, creamed
  • 6 c
    broccoli, cooked tnder crisp
  • 2 jar(s)
    mushrooms, sliced (or 1 cup fresh)
  • 12 oz
    swiss chees, shredded

How to Make Creamy Broccoli Lasagna

Step-by-Step

  1. Pre-heat oven to 350 degrees.

    Cook lasagna noodles to desired doneness as directed on package. Drain, rinse with hot water. Set aside.
  2. Melt 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.
  3. In 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.

Printable Recipe Card

About Creamy Broccoli Lasagna

Course/Dish: Pasta
Regional Style: Italian
Other Tag: Quick & Easy



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