Name: Broccoli Lasagna
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Ingredients: 9 uncooked lasagna noodles; 1/4 cup chopped onion; 1/4 cup butter; 1/4 cup all-purpose flour; 2 teaspoons chicken bouillon granules; 3/4 teaspoon garlic salt; 1/4 teaspoon pepper; 1/4 teaspoon dried thyme; 2-1/2 cups whole milk; 6 cups broccoli florets; 1-1/2 cups 4% cottage cheese; 2 jars (4-1/2 ounces each) sliced mushrooms, drained; 2 packages (6 ounces each) slices Swiss cheese

With cozy vibes and veggie-packed layers, this broccoli lasagna deserves a permanent spot in your dinner rotation.

Ingredients

9 uncooked lasagna noodles

1/4 cup chopped onion

1/4 cup butter

1/4 cup all-purpose flour

2 teaspoons chicken bouillon granules

3/4 teaspoon garlic salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme

2-1/2 cups whole milk

6 cups broccoli florets

1-1/2 cups 4% cottage cheese

2 jars (4-1/2 ounces each) sliced mushrooms, drained

2 packages (6 ounces each) slices Swiss cheese

Instructions

1 Cook the noodles

2 Preheat your oven to 350°F. Cook the noodles according to the package directions.

3 Make the sauce

4 Meanwhile, in a large saucepan, saute the onion in butter until it's tender. Add the flour, bouillon, garlic salt, pepper and thyme, and stir until smooth. Gradually add the milk. Bring it to a boil, then cook and stir for two minutes or until it has thickened. Add the broccoli and cook for three to five minutes. Stir in the cottage cheese and mushrooms. Editor's Tip: If using frozen broccoli, thaw and drain it first to avoid adding too much moisture to the sauce.

5 Build the layers

6 Drain the lasagna noodles. In a greased 13x9-inch baking dish, layer three noodles, a third of the sauce, and a third of the Swiss cheese. Repeat the layers twice, finishing with the cheese. Editor's Tip: Drain the noodles well and let them cool a bit to prevent them from sticking to the bottom of the pan.

7 Bake, cool and serve

8 Bake the lasagna, uncovered, for 35 to 40 minutes or until it's bubbly and broccoli is tender. Let it stand for 10 minutes before cutting into it. Editor's Tip: Let the lasagna rest before slicing it. This allows everything to settle and meld. Cut into it too soon, and you'll have a puddle of cheesy lasagna.