9 uncooked lasagna noodles
1/4 c. butter
1/4 c. chopped onion
1/4 c. flour
2 tsp. chicken bouillon
1 tsp. garlic salt
1/4-1/2 tsp. thyme leaves
1/4 tsp. pepper
2 1/2 c. milk
12 oz. cottage cheese
6 c. broccoli, cooked & drained
5 oz. mushrooms, optional
3 c. shredded Swiss cheese

Cook lasagna; drain. Heat oven to 350 degrees. Melt butter. Add onion, cook until tender. Stir in flour, bouillon, garlic salt, thyme and pepper until smooth, stirring constantly. Gradually add milk, cook until mixture thickens, stirring constantly. Stir in cottage cheese, broccoli and mushrooms.

In ungreased 13 x 9 inch pan layer 1/3 noodles, 1/3 sauce (about 2 cups) and 1/3 Swiss cheese. Repeat layers twice. Bake 25-30 minutes. Let stand 15 minutes before serving. Can be made ahead and refrigerated then bake 45-50 minutes.