White Lasagna With Broccoli & Mushrooms
Source of Recipe
Magnolia Lane
List of Ingredients
1 (8 ounce) package regular or whole wheat lasagne noodles
2 tablespoons vegetable oil
2 cup sliced mushrooms
2 cups broccoli, cut into very small flowerets
1/4 cup plus 1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1 cup nonfat dry milk
2 3/4 cups water
1 tablespoon sherry
2 cups lowfat cottage cheese
1 1/2 cups shredded part-skim mozzarella cheese
Recipe
Preheat oven to 350 degrees F. Spray a 9" x 13" baking pan. Cook noodles 7 to 8 minutes till just tender; drain. While noodles cook, heat oil in large saucepan over medium heat. Add mushrooms and broccoli. Cook for 5 minutes, stirring often. While veggies cook, combine flour, salt, pepper, and garlic powder. Combine dry milk and water in another bowl. Sprinkle flour mixture over cooked veggies in pan; mix well. Gradually add milk, stirring constantly and bring to a boil. Continue to cook, stirring constantly 5 minutes. Remove from heat. Stir in sherry. In a medium bowl combine cheeses.
Assemble lasagne:
1/2 c cream sauce
1/3 of all noodles
1 c sauce
1/2 of all cheese
1/3 of all noodles
1 c sauce
remaining cheese
remaining noodles
remaining sauce
Cover and bake 45 minutes. Let stand 10 minutes before serving.
|
|
member logon
