Broccoli \"lasagna\"
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | LARGE BUNCH, BROCCOLI |
| ¼ | teaspoon | SALT (OPTIONAL) |
| 16 | ounces | LOW FAT COTTAGE CHEESE |
| 2 | eaches | EGG WHITES |
| 3 | tablespoons | FLOUR |
| ½ | teaspoon | ITALIAN HERB SEASONING |
| 7 | ounces | SPAGHETTI SAUCE |
| 4 | ounces | LOW FAT MOZZARELLA CHEESE ** |
Directions
** CHEESE SHOULD BE SHREDDED.
------------------------------------------------------------------ 1. WITH A SHARP KNIFE, SLICE BROCCOLI LENGTHWISE INTO ¼ INCH THICK SLICES. IN A 10" SKILLET OVER MEDIUM HEAT, HEAT TWO CUPS OF WATER, AND SALT IF DESIRED, TO BOILING; ADD BROCCOLI; HEAT TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER FOR 5 MINUTES. DRAIN.
2. PREHEAT THE OVEN TO 3750F. IN A FOOD PROCESSOR WITH A KNIFE BLADE ATTACHED, BLEND COTTAGE CHEESE, EGG WHITES, PARMESAN CHEESE, FLOUR AND HERB SEASONING UNTIL SMOOTH.
3. SPRAY DISH ( 8" X 12" ) WITH VEGETABLES COOKING SPRAY. IN BAKING DISH, ARRANGE HALF OF BROCCOLI IN A SINGLE LAYER; TOP WITH COTTAGE CHEESE MIXTURE, THEN LAYER WITH REMAINING BROCCOLI AND SPRINKLE WITH MOZZARELLA CHEESE.
4. BAKE UNCOVERED, 35 MINUTES OR UNTIL HOT AND BUBBLY IN THE CENTER. LET STAND FOR 5 MINUTES, FOR EASIER SERVING. USE PANCAKE TURNER FOR SERVING.
EACH SERVING: 205 CALORIES, 7 g FAT, 15 mg CHOL, 680 mg SODIUM ( WITHOUT