MAKEOVER CREAMY BROCCOLI LASAGNA

Makeover Creamy Broccoli Lasagna image

This version of this casserole using less butter, fat-free milk instead of whole milk and lighter cottage cheese and Swiss cheese. It has a third fewer calories, two-thirds less cholesterol and just a quarter of the fat and saturated fat. Yet it's still creamy and delightfully satisfying.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

9 uncooked lasagna noodles
1 pound fresh mushrooms, sliced
1/4 cup chopped onion
2 tablespoons butter
1/3 cup all-purpose flour
1 teaspoon chicken bouillon granules
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2-1/2 cups fat-free milk
6 cups broccoli florets
1-1/2 cups 1% cottage cheese
10 ounces reduced-fat Swiss cheese, shredded, divided

Steps:

Cook noodles according to package directions. Meanwhile, in a large saucepan, saute mushrooms and onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; stir until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and three-fourths of the Swiss cheese. Drain noodles., In a 13-in. x 9-in. baking dish coated with cooking spray, layer 3 noodles and a third of the sauce. Repeat layers twice. , Cover and bake at 350° for 35-40 minutes or until bubbly and broccoli is tender. Sprinkle with remaining Swiss cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 190 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 433mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges