Live-well: brunch lasagna
6 Servings
Ingredients
| Quantity | 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 |
Directions
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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