6 ea Uncooked lasagne noodles
3 T Margarine or butter
1/4 c Flour
1/4 c Sliced green onions
1/4 t Salt
1/4 t Dry mustard
1/4 t Dried thyme leaves
1/8 t Ground red pepper (cayenne)
2 1/2 c Milk
4 oz Shredded monterey jack
– cheese, (1 cup) 1 lb Pkg frozen broccoli, cooked
– and drained 10 oz Shredded cheddar(2 1/2 cups)
1 lb Shelled deveined cooked
– medium shrimp
1. Cook lasagna noodles to desired doneness as directed on package;
drain. Rinse with hot water.
2. 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.
3. Heat oven to 350 degrees. In ungreased 13×9-inch (3-quart) baking
dish, layer 1/2 cup sauce, 3 noodles, all of the broccoli, 1/2 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.
4. Bake at 350 degrees for 30 minutes or until hot and bubbly. Let
stand 10 minutes before serving.
Nutrition Information Per Serving: 420 Calories, 23 g Fat, 600 mg Sodium