Makeover Creamy Broccoli Lasagna |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This version of this casserole using less butter, fat-free milk instead of whole milk and lighter cottage cheese and Swiss cheese. It has a third fewer calories, two-thirds less cholesterol and just a quarter of the fat and saturated fat. Yet it's still creamy and delightfully satisfying. Ingredients:
9 uncooked lasagna noodles |
1 pound fresh mushrooms, sliced |
1/4 cup chopped onion |
2 tablespoons butter |
1/3 cup king arthur unbleached all-purpose flour |
1 teaspoon chicken bouillon granules |
3/4 teaspoon garlic salt |
1/4 teaspoon pepper |
1/4 teaspoon dried thyme |
2-1/2 cups fat-free milk |
6 cups broccoli florets |
1-1/2 cups (12 ounces) 1% cottage cheese |
10 ounces reduced-fat swiss cheese, shredded, divided |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, saute 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.
2. In a 13-in. x 9-in. baking dish coated with cooking spray, layer three noodles and a third of the sauce. Repeat layers twice.
3. Cover and bake at 350° 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. Yield: 12 servings.
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