Broccoli Lasagna

• 2 c. milk
• 6 lasagna noodles, cooked and drained
• 3 Tbsp. margarine or butter
• 1/4 c. green onions, sliced
• 2 c. fresh mushrooms, sliced
• 1/4 c. flour
• 1/4 tsp. salt
• 1/4 tsp. dry mustard
• 1/4 tsp. thyme, crushed
• 10 oz. Cheddar cheese, shredded
• 4 oz. Monterey Jack cheese, shredded
• 10 oz. fresh broccoli, cooked and drained

1. Melt margarine in a medium saucepan over medium heat.
2. Stir flour, milk, onions, salt, mustard and thyme; cook, stirring constantly, until mixture boils and thickens.
3. Reduce heat to low. Add Monterey Jack cheese.
4. Cook sauce about 1 minute until cheese is melted.
5. In an ungreased 13 x 9-inch baking dish, layer starting with 1/3 of sauce on the bottom and alternate noodles, broccoli, cheese and sauce, making 2 layers.
6. Bake at 350u0b0 for 30 minutes until hot and bubbly.

milk, lasagna noodles, margarine, green onions, fresh mushrooms, flour, salt, dry mustard, thyme, cheddar cheese, cheese, fresh broccoli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=365023 (may not work)