Budget Broccoli Lasagna
Ingredients
- 9 dried lasagna noodles
- 3 12 cups milk ⓘ
- 12 cup all-purpose flour ⓘ
- 1 teaspoon salt ⓘ
- 12 teaspoon dry mustard ⓘ
- 14 teaspoon ground black pepper ⓘ
- 14 teaspoon bottled hot pepper sauce ⓘ
- 14 cup grated parmesan cheese ⓘ
- 1 (16 ounce) packagefrozen cut broccoli, thawed and drained ⓘ
- 2 medium carrots, shredded (1 cup) ⓘ
- 2 cups shredded cheddar cheese (8 ounces) ⓘ
Instructions
- 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.
- 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.
- 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.
- Bake, uncovered, for 35 to 40 minutes or until heated through.
- Let stand for 15 minutes before serving.
Nutrition & Diet Analysis (per serving)
551
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).