Shrimp-Broccoli-Sweet Potato Lasagna

Sauce:

1. Melt 4 tbsp butter in heavy saucepan
2. Add 1/4 c. sliced green onions, 1/4 c. shredded carrots, 1 crushed clove garlic. Saute.
3. To this, add: 1/4 c. (?) flour, 1/4 tsp. mustard powder, 1/4 tsp. crushed thyme
4. Stir in 2 1/2 c. milk (* I had no milk, so I used powdered buttermilk for 1 cup and 12 oz evaporated milk...  creamy goodness...) 
5. Stir until thickened. 
6. Add 1 c. shredded montery-jack-blend cheese 

Build the lasagna: 

• 1-2 cups cooked broccoli 
• frozen, cooked shrimp (2 cups? 3? I don't remember)
• sweet potato puree <--- we had this left over, mixed with shredded onion, from another recipe- close to 3 cups worth 
• shredded cheese (2 cups?)
• 6 lasagna noodles

1. Layer 1/2 cup sauce on bottom
2. stack on 3 lasagna noodles
3. Spread 1/2 the sweet potato puree on the noodles
4. Top with all of the broccoli
5. 1 cup sauce
6. 1/2 the cheese
7. 3 more noodles
8. rest of the sweet potato
9. all of the shrimp
10. more sauce and cheese to top it off
11. I sprinkled parmesan and paprika on top--- 

Bake all of this creamy yum at 350 for 40 minutes, or until bubbly and golden.

I failed to take a picture.  My children devoured it. That should suffice.