Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 9 | Lasagna noodles; uncooked |
| ¼ cup | Margarine; |
| ¼ cup | Onion; chopped |
| ¼ cup | Flour; |
| 2 teaspoons | Instant chicken bouillon |
| 1 teaspoon | Garlic salt |
| ¼ teaspoon | Pepper |
| 2½ cup | Milk |
| 12 ounces | Carton cottage cheese; creamed |
| 6 cups | Broccoli florets; cooked drained |
| 2 | Jars mushrooms; sliced drained |
| 12 ounces | 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 ⅓ of the noodles, ⅓ of the sauce about 2 cups, ⅓ 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.
Submitted By NANCY O'BRION