Broccoli Shrimp Lasagna
Cheesy and delicious!
Ingredients
| 6 |
lasagna noodles
uncooked |
* | |
| 3 | tablespoons |
margarine
or butter |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
dry mustard
|
* |
| ¼ | teaspoon |
thyme
dried |
* |
| ⅛ | teaspoon |
cayenne pepper
|
* |
| 2 ½ | cups |
milk
|
|
| 4 | ounces |
monterey jack cheese
shredded |
|
| 1 | pound |
broccoli, frozen
cooked, and drained |
|
| 2 ½ | cups |
cheddar cheese
shredded |
|
| 1 | pound |
shrimp, cooked
medium, deveined |
Directions
Cook lasagna noodles as directed on package. Drain and rinse with hot water. Meanwhile, melt margarine in medium saucepan over medium heat.
Stir in flour, onions, salt, dry mustard, thyme and ground red pepper. Gradually add milk, stirring constantly. Cook and stir until mixture is bubbly and thickened. Remove from heat. Add Monterey jack cheese; stir until melted.
Heat oven to 350℉ (180℃).
In ungreased 13x9 inch baking dish , layer ½ cup sauce, 3 noodles, all of the broccoli, ½ cup of the Cheddar cheese and 1 cup sauce.
Top with remaining noodles, all of the shrimp, 1 cup of the Cheddar cheese, the remaining sauce and the remaining cheese.
Bake at 350℉ (180℃) F for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Nutrition Facts
Serving Size 245g (8.6 oz)
