Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Canola or Vegetable oil
3 c Mushrooms, sliced
1 sm Onion, chopped
1 Garlic clove, minced
1 Sweet red or green pepper,
-chopped
2 tb All-purpose flour
1 ts Dried basil or oregano
1/2 ts Salt
1/2 ts Pepper
1 1/2 c 1% milk
20 oz Frozen broccoli, thawed
- [2x10oz pkgs]
1/4 c Fresh parsley, chopped
4 Lasagna noodles
1 Egg
1 1/2 c Low-fat cottage cheese, or
-ricotta cheese
1 c Mozzarella, shredded,
-part-skim
2 tb Parmesan, freshly grated
2 tb Fresh bread crumbs

In large nonstick skillet, heat oil over medium heat; cook mushrooms,
onion, garlic and sweet pepper, stirring often, for about 5 minutes or
until softened.

Sprinkle flour over top of vegetables; stir to coat well. Stir in
basil, salt and pepper. Grandually stir in 3/4 gup of the milk; cook,
stirring often, for about 10 minutes or until sauce is smooth and
thickened. Stir in broccoli and parsley; set aside. Halve lasagna
noodles; set aside.

In food processor or blender, blend together egg, cottage cheese and
remaining milk until smooth. Spread on-third into lightly greased
8-inch square glass baking dish. Spread with half of the broccoli
mixture, cover with 4 noodle halves. spread with half of the
remaining cottage cheese mixture, then half of the moxxarella; cover
with remaining noodles. Spread with remaining cottage cheese mixture,
then mozzarella. Top with remaining broccoli mixture.

Cover and refrigerate for at least 8 hours or for up to 16 hours.
Combine Parmesan cheese and bread crumbs; sprinkle over top of
broccoli mixture. Bake, uncovered, in 375F 190C oven for 10 minutes
before serving.

Per Serving: about 275 calories, 23 g protein, 8 g fat, 30 g
carbohydrate high source fibre, excellent source calcium

Source: Canadian Living magazine [Jan 96] Presented in an article by
Carol Ferguson. Recipes from Canadian Living Test Kitchen.

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