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Budget Broccoli Lasagna

Makes: 8 servings
Prep 30 mins Bake 350°F 35 mins Stand 15 mins
Budget Broccoli Lasagna
Ingredients
  • 9  dried lasagna noodles
  • 3 1/2  cups  milk
  • 1/2  cup  all-purpose flour
  • 1  teaspoon  salt
  • 1/2  teaspoon  dry mustard
  • 1/4  teaspoon  ground black pepper
  • 1/4  teaspoon  bottled hot pepper sauce
  • 1/4  cup  grated Parmesan cheese
  • 1 16  ounce package  frozen cut broccoli, thawed and drained
  • 2  carrots, shredded (1 cup)
  • 2  cups  shredded cheddar cheese (8 ounces)
Directions

1. Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.

2. Meanwhile, for sauce, in a medium saucepan, whisk together about 1 cup of the milk and the flour until smooth. Stir in the remaining milk, salt, dry mustard, black pepper, and hot pepper sauce. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in Parmesan cheese.

3. Arrange three of the cooked lasagna noodles in the prepared baking dish. Top with half of the broccoli, half of the carrots, 3/4 cup of the cheddar cheese, and 1 cup of the sauce. Repeat layering noodles, broccoli, carrots, cheese, and sauce. Top with the remaining noodles, sauce, and cheese.

4. Bake, uncovered, for 35 to 40 minutes or until heated through. Let stand for 15 minutes before serving. Makes 8 servings.

Nutrition Facts (Budget Broccoli Lasagna)
  • Servings Per Recipe 8,
  • cal. (kcal) 325,
  • Fat, total (g) 13,
  • chol. (mg) 41,
  • sat. fat (g) 8,
  • carb. (g) 35,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 8,
  • pro. (g) 17,
  • vit. A (IU) 3256,
  • vit. C (mg) 24,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 574,
  • Potassium (mg) 308,
  • calcium (mg) 384,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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