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broccoli mushroom lasagna

(1 rating)
cheslea avatar
Recipe by
Chelsea Ferwerda
@cheslea
Tipton, MI

Once my mom made this lasagna, it was pretty much the only kind she ever made. I loved this lasagna before I even liked mushrooms OR broccoli.

(1 rating)
yield 6 -8
prep time 25 Min
cook time 45 Min

Ingredients For broccoli mushroom lasagna

  • 1 sm can
    cream of mushroom soup or creamed mushrooms
  • 3 Tbsp
    margarine
  • 2
    green onions, minced
  • 12 oz
    chopped mushrooms
  • 1/4 c
    flour
  • 1/8 tsp
    cayenne pepper
  • 2 1/2 c
    milk
  • salt to taste
  • 1 pkg
    broccoli (10 oz), chopped, cooked, and well drained
  • 2 c
    cottage cheese
  • 8 oz
    mozzarella cheese
  • 1/2 c
    parmesan cheese
  • black pepper, to tase
  • 1 pkg
    lasagna noodles, cooked

How To Make broccoli mushroom lasagna

  • 1
    Preheat the oven to 325 degrees.
  • 2
    Melt the margarine in a heavy saucepan. Add the onions and mushrooms. Cook over medium heat until tender (about 6 minutes).
  • 3
    Blend in the flour, cayenne, and salt. Gradually stir in the milk. Cook and stir until thickened, about 5 minutes.
  • 4
    Spread 1/2 cup of the mushroom sauce in the bottom of a 9x13 pan. Season the lasagna noodles with pepper and layer in 3 levels with the broccoli, the cottage cheese, mozzarella, creamed mushrooms, and parmesan cheese. Sprinkle some more cheese on top.
  • 5
    Bake for 45 minutes. Let stand 20 minutes before cutting.
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