Creamy Broccoli Lasagna

By Totlxtc

Ingredients

• 9 * 9 uncooked lasagna noodles
• 1/4 * 1/4 cup chopped onion
• 1/4 * 1/4 cup butter
• 1/4 * 1/4 cup all-purpose flour
• 2 * 2 teaspoons chicken bouillon granules
• 3/4 * 3/4 teaspoon garlic salt
• 1/4 * 1/4 teaspoon pepper
• 1/4 * 1/4 teaspoon dried thyme
• 2-1/2 * 2-1/2 cups milk
• 6 * 6 cups broccoli florets
• 1-1/2 * 1-1/2 cups (12 ounces) 4% cottage cheese
• 2 * 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 2 * 2 packages (6 ounces each) slices Swiss cheese

Details

Servings 12

Preparation

Step 1

* Cook noodles according to package directions. Meanwhile, in a large saucepan, saute onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles.
* In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice.
* Bake, uncovered, at 350° for 35-40 minutes or until bubbly and broccoli is tender. Let stand for 10 minutes before cutting. Yield: 12 servings.