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Creamy Broccoli Lasagna

Source of Recipe

Unkown
WW Points
Exchanges
Serves: 12

9 uncooked lasagna noodles
1 lb. fresh mushrooms, sliced
1/4 c. chopped onion
2 T. stick margarine
1/3 c. flour
1 tsp. chicken or vegetable bouillon granules
3/4 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. dried thyme
2-1/2 c. fat-free milk
6 c. broccoli florets
1-1/2 c. 1% small-curd cottage cheese
10 oz. reduced-fat Swiss cheese, shredded, ‘divided’

Cook noodles according to package directions. Meanwhile, in a large saucepan, saute mushrooms and onions in margarine until tender. Add the next 5 ingredients; 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-in. x. 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer 3 noodles and 1/3 of the sauce. Repeat layers twice. Cover and bake at 350º 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 for 10 minutes before cutting.

One serving equals: 190 calories…4 gm fat (Trace saturated)…16 mg cholesterol…443 mg sodium…22 gm carbohydrate…2 gm fiber…17 gm protein ++++ Exchanges: 2 lean meat…1 starch…1 vegetable ++++ WWP: 4