Recipe - Broccoli Shrimp Lasagna

6 Lasagna noodles; uncooked
3 tablespoon Margarine
One fourth cup Allpurpose flour
One fourth cup Green onion; cut or sliced up
One fourth teaspoon Salt
One fourth teaspoon Dry mustard
One fourth teaspoon Dried thyme
One fourth teaspoon Cayenne pepper
2 One half cup Milk; skim
1 cup Monterey jack cheese;
shredded
1 pound Broccoli flowerets
2 One half cup Shredded cheddar cheese;
lowfat, Healthy C
1 pound Shrimp; cooked, deveined

Cook lasagna noodles to desired doneness as directed on package; drain.
Rinse with hot water.

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.

Heat oven to 350°F. In ungreased 13x9inch (3quart) baking dish, layer 1/2
cup sauce, 3 noodles, all of the broccoli, One half 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.

Bake for 30 minutes or until hot and bubbly. Let stand 10 minutes before
serving.

NOTES : Calories: 504.3 (22.3% from fat) Fat: 12.4g Cholesterol: 124mg
Carbohydrate: 59g Fiber: 3.4g Sodium: 648mg

Recipe by: Casseroles and Easy Skillet Meals

Posted to EATLF Digest by "Lisa Whittington" esordliw@pacbell.net on Aug
16, 1998, converted by MM_Buster v2.0l.