Best Broccoli Mushroom Lasagna Recipes

Broccoli Mushroom Lasagna image

Provided by Chelsea Ferwerda

Categories Soups

Time 1h10m

Number Of Ingredients 14

1 sm can(s) 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

Steps:

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.

BROCCOLI & MUSHROOM LASAGNA image

Number Of Ingredients 12

Ingredients
1/3 cup all-purpose flour
3 1/2 cups low-fat (1%) milk
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
3/4 cup grated Parmesan cheese
2 heads broccoli, cut into florets
10 ounces sliced mixed mushrooms
12 traditional lasagna noodles (from a 16-ounce package)
1 15 ounce container reduced-fat ricotta cheese, mixed with 1 egg
2 cups shredded reduced-fat mozzarella cheese

Steps:

1. Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray. 2. In a medium saucepan, whisk flour and 1 cup of the milk until smooth. Stir in remaining 2 1/2 cups milk and bring to a boil; boil for 3 minutes, whisking constantly, until thickened. Whisk in salt, pepper, nutmeg and 1/2 cup of the Parmesan. Set aside. 3. Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli and cook 4 minutes; add mushrooms during last minute of cooking time. Using a slotted spoon, remove broccoli and mushrooms to a bowl. In the same pot, cook lasagna noodles following package directions, about 10 minutes. Drain. 4. Assemble lasagna: Spread 1/2 cup of the cheese sauce in bottom of prepared dish. Place 3 noodles over sauce, evenly spread ricotta mixture over top and add another layer of noodles. Spoon on vegetables, 2 cups of the sauce and 1/2 cup of the mozzarella. Place another layer of noodles over vegetables and top with the remaining 1 1/2 cups of cheese and remaining noodles. Evenly spread the remaining 1 cup of sauce over top and sprinkle with the remaining 1/4 cup Parmesan cheese. 5. Cover with nonstick foil and bake at 350 degrees F for 30 minutes; uncover and bake for an additional 15 minutes. Allow to stand 10 minutes before serving.