Lite Creamy Broccoli Lasagna

Ingredients

9 uncooked lasagna noodles
1 pound fresh mushrooms, sliced
1/4 cup chopped onion
2 tablespoons Roberts Butter
1/3 cup all-purpose flour
1 teaspoon chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1-1/2 cups Roberts Skim Milk
6 cups broccoli florets
1-1/2 cups Roberts 1% Cottage Cheese
10 ounces reduced-fat Swiss cheese, shredded, divided

Preparation

Cook noodles according to package directions. Meanwhile, in a large saucepan, sautè mushrooms and onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; 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.

In a 13in.x9in.x2in. baking dish coated with nonstick cooking spray, layer three noodles and a third of the sauce. Repeat layers twice. Cover and bake at 350 degrees for 35-40 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 10 minutes before cutting.

Yield: 12 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.