Ingredients
9 uncooked lasagna noodles1/4 cup chopped onion1/4 cup butter1/4 cup all-purpose flour2 teaspoons chicken bouillon granules3/4 teaspoon garlic salt1/4 teaspoon pepper1/4 teaspoon dried thyme2-1/2 cups whole milk6 cups broccoli florets1-1/2 cups 4% cottage cheese2 jars (4-1/2 ounces each) sliced mushrooms, drained2 packages (6 ounces each) slices Swiss cheese
Preparation
Preheat oven to 350°. Cook noodles according to package directions.
Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles.
In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice.
Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.
