Broccoli Shrimp Lasagna

Ingredients -
6 Whole Wheat Lasagna Noodles, uncooked
3 tablespoons Smart Balance
1/4 cup whole Wheat Flour
1/4 cup Green Onion, sliced
1/4 teaspoon Salt
1/4 teaspoon Dry Mustard
1/4 teaspoon Dried Thyme
1/4 teaspoon Cayenne Pepper
2 1/2 cups 1% Low-Fat Milk
1 cup shredded Low-Fat Monterey Jack Cheese
1 pound Broccoli Flowerets
2 1/2 cups shredded Low-Fat Cheddar Cheese
1 pound Shrimp, cooked, deveined

Cook lasagna noodles to desired doneness as directed on package; drain. Rinse with hot water.

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 350øF. In ungreased 13x9-inch (3-quart) baking dish, layer ½ 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. Bake for 30 minutes or until hot and bubbly. Let stand 10 minutes before serving.