The Lasagna You Need: Cottage Cheese Rich, Meat-Free

Wednesday, February 25, 2015

The Lasagna You Need: Cottage Cheese Rich, Meat-Free

This time of year at The Hiland Home, we get a lot of requests for meat-free dinner dishes. This is one of our favorites…a meatless lasagna with cottage cheese that is filling, delicious and just right for a family dinner.

Creamy Broccoli Lasagna

Creamy Broccoli Lasagna


  • 9 uncooked lasagna noodles
  • ¼ cup chopped onion
  • ¼ cup Hiland Butter
  • ¼ cup all-purpose flour
  • 2 tsp. chicken bouillon granules
  • ¾ tsp. garlic salt
  • ¼ tsp. pepper
  • ¼ tsp. dried thyme
  • 2 ½ cups Hiland Milk
  • 6 cups broccoli florets
  • 1 ½ cups Hiland Cottage Cheese
    • Tip: To reduce sodium, use Hiland Dairy Lower Sodium Lowfat Cottage Cheese. If your favorite grocery store doesn’t currently carry this product, just fill out a Shopper Request Form and provide it to your grocer! 
  • 2 jars (4.5 oz. each) sliced mushrooms, drained
  • 2 packages (6oz. each) sliced Swiss cheese


Cook noodles according to package directions. Meanwhile, in a large saucepan, sauté mushrooms and onion in butter until tender. Add the flour, bouillon, garlic salt, pepper and thyme; stir until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add broccoli; cook for 3-5 minutes. Stir in cottage cheese and mushrooms. Drain noodles. In a greased 13x9x2 inch baking dish, layer three noodles, a third of the sauce and a third of the Swiss cheese. Repeat layers twice. Bake uncovered, at 350°F for 35-40 minutes or until bubbly and broccoli is tender. Let stand for 10 minutes before cutting.

Print this recipe.

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