Recipe(tried): Creamy Broccoli Lasagna

This is a vegetable lasagna recipe with cream sauce instead of tomato sauce; it's a nice alternative, with unique blend of flavors from cheeses and seasonings. Enjoy!

CREAMY BROCCOLI LASAGNA

9 lasagna noodles
1/4 cup margarine or butter
1/4 cup chopped onion
1/4 cup flour
1 tsp garlic salt
1/4 to 1/2 tsp thyme leaves
1/4 tsp pepper
2 1/2 cups milk
2 tsp instant chicken bouillon
1 (12 oz) carton (1 1/2 cups) creamed cottage cheese
6 cups (1 1/2 lb.) broccoli flowerets, cooked & drained
2 (2 1/2 oz) jars sliced mushrooms, drained
12 (3 cups) shredded Swiss cheese

Cook lasagna noodles to desired doneness as directed on package.

Preheat oven to 350 degrees F.

In 4-quart saucepan or Dutch oven, melt margarine; saute onion until tender.

Stir in flour, garlic salt, thyme, and pepper; cook until mixture is smooth and bubbly.

Gradually add milk, cook until mixture boils and thickens, stirring constantly.

Stir in cottage cheese, broccoli and mushrooms.

In ungreased 13x9-inch baking dish, layer one-third of the noodles, one-third of the sauce (about 2 cups) and one-third of the Swiss cheese; repeat layers.

Bake at 350 degrees F for 25 to 35 minutes or until thoroughly heated. Let stand 15 minutes before serving.

Servings: 12
Recipe from: Pillsbury Classics,1983: "Fresh Fruit and Vegetables"