This is one of my favorite "BLD" recipes (one of Rachael Ray's terms meaning Breakfast, Lunch or Dinner). This was the first time I tried this recipe with the no-boil lasagna noodles and it came out perfect! I'm thrilled because they are one of my favorite ingredients. I love lasagna, but have never been a fan of the boiling, oiling, cooling, etc of the noodles before you can even assemble your lasagna.

Shrimp and Broccoli Lasagna

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Servings: 4 for dinner and leftovers for lunch

Ingredients

• 1 lb medium shrimp, cooked
• 1 lb broccoli, cooked crisp-tender
• 6 lasagna noodles (pre-cooked if they're not no-boil)
• 6 T butter
• 1/2 c flour
• 1/2 c green onions, sliced
• 1/2 t salt
• 1/2 t dry mustard
• 1/2 t thyme
• 1/4 t cayenne pepper
• 5 c milk
• 2 c monterey jack, shredded
• 3-4 c cheddar, shredded (white or yellow is fine)

Directions:

1. Melt butter in saucepan over medium heat.
2. Stir in flour, onions, salt, dry mustard, thyme, and cayenne.
3. Cook for a minute, add milk, and continue to cook, stirring, until mixture comes to a boil and thickens.
4. Reduce heat to low and add the monterey jack.
5. Cook about 1 minute, stirring constantly, until the cheese is melted.
6. Preheat oven to 350.
7. In an ungreased 13x9 (3 qt) baking dish, layer 1 cup of sauce, 3 noodles, all of the broccoli, 1 cup of cheddar and 2 cups of sauce. Top with 3 more noodles, all of the shrimp, 1 cup of cheddar, remaining sauce, and remaining cheddar.
8. Bake 30 minutes until top is golden and bubbly.