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Creamy Broccoli Lasagna

25MIN
40MIN
8

Directions

1
Cook noodles according to package directions. Meanwhile, in a large saucepan, sauté mushrooms and onion in butter until tender.


2
Add the flour, bouillon, garlic salt, pepper and thyme; stir until smooth.


3
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.


4
Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles.


5
In a greased 13in.x 9in.x2in. baking dish, layer three noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice.


6
Bake, uncovered, at 350 degrees for 35-40 minutes or until bubbly and broccoli is tender. Let stand for 10 minutes before cutting.


  • 9 uncooked lasagna noodles
  • 1/4 cup chopped onion
  • 1/4 cup Butter
  • 1/4 cup all-purpose flour
  • 2 tsp. chicken bouillon granules
  • 3/4 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1/4 tsp. dried thyme
  • 2-1/2 cups Turner 2% Milk
  • 6 cups broccoli florets
  • 1-1/2 cups Turner 4% Cottage Cheese (small-curd)
  • 2 jars (4-1/2-oz. each) sliced mushrooms, drained
  • 2 packages (6-oz. each) sliced Swiss cheese
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 cup
Servings Per Container: 8


Amount Per Serving


Calories 315 Calories from Fat 177
% Daily Value*
Total Fat 19.7g 30%
Saturated Fat 12.3g 61%
trans Fat 0g 0%
Cholesterol 62mg 21%
Sodium 293mg 12%
Total Potassium 0g 0%
Total Carbohydrate 15.2g 5%
Dietary Fiber 2.3g 9%
Sugars 5.6g 0%
Protein 20.8g 0%
Vitamin A 14% Vitamin C 166%
Calcium 44% Iron 20%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.