Creamy Broccoli Lasagna

• 9 uncooked lasagna noodles
• 1/4 cup chopped onion
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 teaspoons chicken bouillon granules
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2-1/2 cups whole milk
• 6 cups broccoli florets
• 1-1/2 cups 4% cottage cheese
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 2 packages (6 ounces each) slices Swiss cheese

1. Preheat oven to 350u0b0. Cook noodles according to package directions.
2. Meanwhile, in a large saucepan, saute onion in butter until tender. Add flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Add broccoli; cook 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles.
3. In a greased 13x9-in. baking dish, layer 3 noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice.
4. Bake, uncovered, 35-40 minutes or until bubbly and broccoli is tender. Let stand 10 minutes before cutting.

lasagna noodles, onion, butter, allpurpose, chicken bouillon granules, garlic salt, pepper, thyme, milk, broccoli florets, cottage cheese, mushrooms, swiss cheese

Taken from www.tasteofhome.com/recipes/creamy-broccoli-lasagna/ (may not work)