Dinner: Broccoli-Shrimp Lasagna

Serve this lasagna layered with broccoli and shrimp for a classic Italian dinner.

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Broccoli-Shrimp Lasagna

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

6 uncooked lasagna noodles
1 (1-lb.) pkg. frozen cut broccoli
3 tablespoons margarine or butter
1/4 cup all-purpose flour
1/4 cup sliced green onions
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground red pepper (cayenne)
2 1/2 cups milk
4 oz. (1 cup) shredded Monterey Jack cheese
10 oz. (2 1/2 cups) shredded Cheddar cheese
1 lb. shelled, deveined, cooked medium shrimp

Instructions

Cook lasagna noodles to desired doneness as directed on package. Drain; place in cold water. Cook frozen broccoli until crisp-tender as directed on package. Drain.
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. Drain noodles. In ungreased 13x9-inch (3-quart) baking dish, layer 1/2 cup sauce, 3 noodles, all of the cooked 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.
Bake at 350 °F. for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.

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