Jan B posted 04-08-98
Broccoli Shrimp Lasagna
Pillsbury Classic Cookbooks Oct 97
6 lasagna noodles
3 tbls butter
1/4 cup flour
1/4 cup sliced green onions
1/4 teas sale
1/4 teas dry mustard
1/4 teasp dried thyme leaves
1/8 teasp ground red pepper (cayenne)
2 1/2 cups milk
4 oz (1 cup) shredded Monterey Jack cheese
1 (1 lb) pkg Green Giant Frozen Broccoli cuts, cooked crisp-tender, drained
10 oz (2 1/2 cups) shredded cheddar cheese
1 lb shelled deveined cooked medium shrimp
Cook lasagna noodles, drain, rinse with hot water
Melt butter in medium saucepan, stir in flour, onion, salt, dry mustard, thyme, 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.
In ungreased 13 x 9 baking dish, layer 1/2 cup sauce, 3 noodles and all of the broccoli, 1/2 cup of cheddar cheese and 1 cup sauce. Top with remaining noodles. All of the shrimp, 1 cup of cheddar cheese and the remaining sauce and cheese.
Bake 350 degrees for 30 minutes or until hot and bubbly.. Let stand 10 minutes before serving
8 servings, 420 calories per serving