Ingredients:
9 uncooked lasagna noodles
1 lb fresh mushrooms, sliced
1/4 cup chopped onions
2 tablespoons margarine
1/3 cup flour
1 teaspoon chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 1/2 cups nonfat milk
6 cups broccoli florets
1 1/2 cups small curd cottage cheese
10 ounces low-fat swiss cheese, shredded
Directions:
Preheat oven to 350F F.
Cook noodles according to package directions.
Meanwhile, in a large saucepan, saute mushrooms and onion in margarine until tender.
Add the flour, bouillon and spices; stir until blended.
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 three fourths of the swiss cheese.
Drain noodles.
Spray a 13 X 9 X 2 in baking dish with cooking spray.
Layer 3 noodles and a third of the sauce.
Repeat layers twice.
Cover and bake for 35 to 40 minutes or until bubbly and broccoli is tender.
Sprinkle with remaining Swiss cheese, bake, uncovered 5 minutes longer or until cheese is melted.
Let stand for 10 minutes before cutting.
Servings: 10-12
Time preparation: 20 min.
Time total: 65 min.