Broccoli-Shrimp Lasagna

Serve this lasagna layered with broccoli and shrimp for a classic Italian dinner.

  • prep time 40 min
  • total time 1 hr 10 min
  • ingredients 13
  • servings 8

Ingredients

6
uncooked lasagna noodles
1
(1-lb.) pkg. frozen cut broccoli
3
tablespoons margarine or butter
1/4
cup all-purpose flour
1/4
cup sliced green onions
1/4
teaspoon salt
1/4
teaspoon dry mustard
1/4
teaspoon dried thyme leaves
1/8
teaspoon ground red pepper (cayenne)
2 1/2
cups milk
4
oz. (1 cup) shredded Monterey Jack cheese
10
oz. (2 1/2 cups) shredded Cheddar cheese
1
lb. shelled, deveined, cooked medium shrimp
  • 1 Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water. Cook frozen broccoli until crisp-tender as directed on package. Drain.
  • 2 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.
  • 3 Heat oven to 350°F. Drain noodles. In ungreased 13x9-inch (3-quart) baking dish, layer 1/2 cup sauce, 3 noodles, all of the cooked broccoli, 1/2 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.
  • 4 Bake at 350°F. for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    210),
    % Daily Value
    Total Fat
    23g
    23%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    165mg
    165%;
    Sodium
    600mg
    600%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    2g
    2%
      Sugars
    6g
    6%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    35%;
    Calcium
    50%;
    Iron
    20%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 Lean Meat; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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