Yield: 6 Servings
|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|
|1½ cup||1% milk|
|20 ounces||Frozen broccoli, thawed [2x10oz pkgs]|
|¼ cup||Fresh parsley, chopped|
|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.