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Ingredientes
- 6 x lasagna noodles uncooked
- 3 Tbsp. margarine
- 1/4 c. all-purpose flour
- 1/4 c. green onion sliced
- 1/4 tsp salt
- 1/4 tsp dry mustard
- 1/4 tsp dry thyme
- 1/4 tsp cayenne pepper
- 2 1/2 c. lowfat milk, skim
- 1 c. Monterey jack cheese shredded
- 1 lb broccoli flowerets
- 2 1/2 c. shredded lowfat cheddar cheese Healthy Choice
- 1 lb shrimp, cooked deveined
Direcciones
- Cook lasagna noodles to desired doneness as directed on package; drain.
- Rinse with warm water.
- Meanwhile, heat margarine in medium saucepan over medium heat. Stir in flour, onions, salt, dry mustard, thyme and grnd red pepper. Gradually add in lowfat milk, stirring constantly. Cook and stir till mix is bubbly and thickened. Remove from heat. AddMonterey Jack cheese; stir till melted.
- Heat oven to 350F. In ungreased 13x9-inch (3-qt) baking dish, layer 1/2 c. sauce, 3 noodles, all of the broccoli, 1/2 c. of the Cheddar cheese and 1 c. sauce. Top with remaining noodles, all of the shrimp, 1 c. of the Cheddar cheese, the remaining sauce and the remaining cheese.
- Bake for 30 min or possibly till warm and bubbly. Let stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 8 servings | |
| Calories 352 | |
| Calories from Fat 196 | 56% |
| Total Fat 22.13g | 28% |
| Saturated Fat 11.63g | 47% |
| Trans Fat 0.78g | |
| Cholesterol 140mg | 47% |
| Sodium 548mg | 23% |
| Potassium 390mg | 11% |
| Total Carbs 10.46g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.9g | 3% |
| Protein 27.79g | 44% |
