Live-well: brunch lasagna

Yield: 6 Servings

Measure Ingredient
1 teaspoon Canola or Vegetable oil
3 cups Mushrooms, sliced
1 small Onion, chopped
1 Garlic clove, minced
1 Sweet red or green pepper, chopped
2 tablespoons All-purpose flour
1 teaspoon Dried basil or oregano
½ teaspoon Salt
½ teaspoon Pepper
1½ cup 1% milk
20 ounces Frozen broccoli, thawed [2x10oz pkgs]
¼ cup Fresh parsley, chopped
4 Lasagna noodles
1 Egg
1½ cup Low-fat cottage cheese, or ricotta cheese
1 cup Mozzarella, shredded, part-skim
2 tablespoons Parmesan, freshly grated
2 tablespoons 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 ¾ 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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