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