Broccoli Lasagna

Modified from Pillsbury's One Dish Meals Cookbook.

3 uncooked lasagna noodles

1 (1 lb) pkg. Frozen cut broccoli

1 ½ tbsps butter

2 tbsp flour

2 tbsp sliced green onions

1/8 tsp salt

1/8 tsp dry mustard

1/8 tsp thyme leaves

Dash of ground red pepper (cayenne)

1 ¼ cups milk

2 oz (1/2 cup) shredded Monterey Jack cheese

5 oz (1 ¼ cup) shredded Cheddar cheese

Cook lasagna noodles as directed on package. Drain and place in cold water. Cook frozen broccoli as directed on package. Drain.

Meanwhile, melt butter in medium saucepan over medium heat. Stir in flour, green onions, salt, dry mustard, thyme and 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° F. Drain noodles. In ungreased 1 ½ quart (I used 8 by 8 inch) baking dish, layer ½ the noodles, sauce, broccoli and ¼ cup cheddar cheese. Top with rest of noodles, sauce, ½ cup of cheddar cheese, rest of broccoli then rest of cheddar cheese.

Bake at 350° F for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Serves 4.