9 uncooked lasagna noodles (Barilla)
1/4 cup (1/2 stick) butter
1/4 cup onion, chopped
1/4 cup all-purpose flour
2 tsp. instant chicken bouillon powder
1 tsp. garlic salt (Lawry's)
1/4 tsp. pepper
2 1/2 cups milk
1 (12 oz.) tub cottage cheese
6 cups broccoli florets, cooked and drained
2 (4 oz. ea.) cans sliced mushrooms, drained
12 oz. shredded Swiss cheese, divided (3 cups)

Cook lasagna noodles to desired doneness as directed on package. Drain, rinse with hot water. Set aside.

Preheat oven to 350°F.

Melt butter in 4-quart saucepan. Add onion, cook until tender. Stir in flour, bouillon, garlic salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly.

Gradually add milk, cooking until mixture boils and thickens, stirring constantly. Stir in cottage cheese, broccoli florets and sliced mushrooms.

In ungreased 13x9x2-inch baking dish, layer 1/3 of the noodles, 1/3 of the sauce (about 2 cups), 1/3 of the Swiss cheese (1 cup). Repeat layers twice.

Bake at 350°F for 25 to 35 minutes or until thoroughly heated.

Let stand for 15 minutes before serving.

Serves 6.

Submitted by: Brenda Taylor