Budget Broccoli Lasagna
11 ingredients
14 steps
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)
Directions
-
1Preheat oven to 350 degrees F. Lightly grease a 3-quart rectangular baking dish; set aside.
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2Cook lasagna noodles according to package directions; drain.
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3Rinse with cold water; drain again.
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4Place noodles in a single layer on a sheet of foil; set aside.
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5Meanwhile, for sauce, in a medium saucepan, whisk together about 1 cup of the milk and the flour until smooth.
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6Stir in the remaining milk, salt, dry mustard, black pepper, and hot pepper sauce.
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7Cook and stir over medium heat until thickened and bubbly.
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8Remove from heat; stir in Parmesan cheese.
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9Arrange three of the cooked lasagna noodles in the prepared baking dish.
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10Top with half of the broccoli, half of the carrots, 3/4 cup of the cheddar cheese, and 1 cup of the sauce.
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11Repeat layering noodles, broccoli, carrots, cheese, and sauce.
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12Top with the remaining noodles, sauce, and cheese.
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13Bake, uncovered, for 35 to 40 minutes or until heated through.
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14Let stand for 15 minutes before serving.
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