Creamy Broccoli Lasagna

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Title: Creamy Broccoli Lasagna
Categories: Cheese/eggs, Main dish, Pasta
Yield: 6 servings

9 Lasagna noodles; uncooked
1/4 c Margarine
1/4 c Onion; chopped
1/4 c Flour
2 ts Instant chicken bouillon
1 tb Garlic salt
1/4 ts Pepper
2 1/2 c Milk
12 oz Carton cottage cheese
-creamed
6 c Broccoli florets; cooked
-drained
2 Jars mushrooms; sliced
-drained
12 oz Swiss cheese; shredded

Cook lasagna noodles to desired oneness as directed on package.
Drain,

rinse with hot water. Heat oven to 350 degrees. melt margarine in 4

quart saucepan. Add onion, cook until tender. Stir in flour,

bouillon, garlic salt and pepper. Cook until mixture is smooth and

bubbly, stirring constantly. Gradually add milk, cooking until

mixture boils and thickens, stirring constantly. Stir in cottage

cheese, broccoli and mushrooms. In ungreased 13 x9x2 baking dish,

layer 1/3 of the noodles, 1/3 of the sauce about 2 cups, 1/3 of the

Swiss cheese; repeat layers twice. Bake at 350 degrees for 25 to 35

min or until thoroughly heated. Let stand 15 min before serving.

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