Creamy Broccoli Lasagna Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
9: Lasagna noodles, uncooked
1/4 cup: Margarine,
1/4 cup: Onion, chopped
1/4 cup: Flour,
2 tsp: Instant chicken bouillon,
1 tsp: Garlic salt,
1/4 tsp: Pepper,
2 1/2 cup: Milk,
12 ounce: Carton cottage cheese, creamed
6 cup: Broccoli florets, cooked drained
2 Jars: mushrooms, sliced drained
12 ounce: Swiss cheese, shredded
Directions:
Cook lasagna noodles to desired oneness as directed on package. Drain,
rinse with hot water. Heat oven to 350 degrees. melt margarine in 4
quart saucepan. Add onion, cook until tender. Stir in flour,
bouillon, garlic salt and pepper. 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. In ungreased 13 x9x2 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
min or until thoroughly heated. Let stand 15 min before serving.
Source from luhu.jp
rinse with hot water. Heat oven to 350 degrees. melt margarine in 4
quart saucepan. Add onion, cook until tender. Stir in flour,
bouillon, garlic salt and pepper. 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. In ungreased 13 x9x2 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
min or until thoroughly heated. Let stand 15 min before serving.
Source from luhu.jp