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Broccoli Lasagna |
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Ingredients for 12 |
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| 229 Calories | 4.8 Grams Fat per serving |
| Amount: | Ingredients: |
| 2 ½ cups | Skim Milk |
| 1/3 cup | Flour |
| 1 tsp. | Vegetable Bouillon |
| ¼ tsp. | Pepper |
| ¼ tsp. | Thyme |
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Mix flour, vegetable bouillon, seasonings and milk in a saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. |
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| 1 pound | Fresh Mushrooms, cleaned & Sliced |
| 1 ½ cups | Fresh Broccoli Florets |
| 1 Tbsp. | Minced Garlic |
| Add mushrooms, broccoli and minced garlic. Cook for 3-5 minutes. | |
| 1 ½ cups | 1% Cottage Cheese |
| 4 oz. | Part-skim Mozzarella Cheese |
| Stir in cottage cheese and mozzarella cheese. | |
| ¾ pound | Lasagna Noodles, dry |
| 4 oz. | Part-skim Mozzarella Cheese |
| 1 Tbsp. | Parmesan/Romano Cheese Blend |
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Assemble lasagna in 13 by 9 inch baking dish (spray first with Pam) as follows: |
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| 1/4 sauce/veggie mix | |
| 4 lasagna noodles | |
| 1/4 sauce/veggie mix | |
| 4 lasagna noodles | |
| 1/4 sauce/veggie mix | |
| 4 lasagna noodles | |
| 1/4 sauce/veggie mix | |
| Parmesan Cheese | |
| 4 oz. Mozzarella Cheese | |
| Bake at 350 degrees for 40 minutes. | |