recipe book

Published: 4 years ago

Broccoli & Mushroom Lasagna


12 Lasagna Noodles
1 Cup of Parmesan Cheese
2 Cups of grated Mozzarella Cheese

Broccoli and Mushroom Filling:
2 tbsp of Butter
2 tbsp Vegetable Oil
1 large Onion chopped
2 cups Celery chopped
2 cloves Garlic minced
4 cups Sliced mushrooms
4 cups chopped Broccoli
1 tsp Basil
1/2 tsp Salt
1/2 tsp Oregano
1 cup Cottage Cheese

1/3 cup of Butter
1/3 cup Flour
2 cups of Milk
1 cup Chicken Stock
1 tsp salt
1/4 Nutmeg
1/4 tsp Pepper


Cook onion, celery, garlic in oil for 3 min then add mushroom and cool until tender. Add broccoli, basil, salt, oregano cook till soft. Stir in Cottage Cheese.

Sauce add 1/3 cup of butter and slowly add in the flour and cook till it turns to a paste. Slowly add the milk and mix it with the paste till its blended together. add in chicken stock, salt, nutmeg, pepper. Let it cook and reduce slowly.

In a square pan spread some sauce on the bottom and sprinkle some parmasan on top then add the noodles on top. add a little more sauce on the pasta and then add a layer of the vegetable filling ontop. cover the filling with some sauce add seom parmasan.

repeate till the pasta cover the filling again put the rest of the sauce on top of the pasta. add the parmasan and mozzarellla cheese on top. sprinkle nutmeg on top.

Bake the lasagna at 350 for 45 min

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