"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Makeover Creamy Broccoli Lasagna Recipe

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This recipe for Makeover Creamy Broccoli Lasagna, by , is from The Donnelly Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Wines
Added: Sunday, January 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
9 uncooked lasagna noodles
1 pound fresh mushrooms, sliced
1/4 cup chopped onion
2 tablespoons butter
1/3 cup all purpose flour
1 teaspoon chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
2-1/2 cups fat free milk
6 cups broccoli florets
1-1/2 cups 1% small curd cottage cheese
10 ounces reduced fat Swiss cheese, shredded, divided

Directions:
Directions:
Cook the noodles according to package directions. Meanwhile, in a large saucepan, saute the 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 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer three noodles and a third of the sauce. Repeat layers twice. Cover and bake at 350 for 35-40 minutes or until bubbly and broccoli is tender. Sprinkle top with remaining Swiss cheese. Bake, uncovered, for 5 minutes longer until the Swiss cheese is melted. Let stand for 10 minutes before cutting.

Yield: 12 servings.

4 WW points

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I used Smart Balance instead of the butter and sprinkled some Italian seasonings in the sauce. Used 12 ounces of Swiss cheese slices (rather than 10 ounces shredded) -- and layered them over the sauce mixture. When time to uncover, I sprinkled Parmesan cheese on top so top would brown. (Also bought whole broccoli rather than florets and diced the stems. Added them in when cooking the onions and mushrooms so they would soften up.)

P.S. Uncle Don loves it.

 

 

 

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