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Broccoli Lasagna
1 large bunch broccoli
1/4 teaspoon salt (optional)
1 container (16 ounces) 1% low-fat cottage cheese
2 egg whites
1/4 cup grated Parmesan cheese
3 tablespoons flour
1/2 teaspoon Italian seasoning
Vegetable cooking spray
3/4 cup spaghetti sauce
1/2 package (8 ounce) part-skim mozzarella cheese, shredded
Slice broccoli lengthwise into 1/4 inch slices. In 10-inch skillet over medium heat, heat 2 cups water and salt if desired, to boiling; add broccoli; heat to boiling. Reduce heat to low; cover and simmer 5 minutes; drain. Preheat oven to 375 degrees. In blender blend cottage cheese, egg whites, Parmesan cheese, flour , and Italian seasoning until smooth.
Spray 12x8 baking dish with vegetable cooking spray. In baking dish, arrange half of broccoli in single layer; top with cottage cheese mixture, then layer with remaining broccoli. Spoon spaghetti sauce over broccoli and sprinkle with mozzarella cheese. Bake uncovered 35 minutes or until hot and bubbly in center. Let stand 5 minutes before serving.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
