Title: Creamy broccoli lasagna
 Categories: Cheese/eggs, Lasagna, Bake, Broccoli
      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 ts 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.
  Submitted By NANCY O'BRION