Title: Live-Well: Brunch Lasagna
Categories: Pastanoodle
Yield: 6 Servings

1 ts Canola or Vegetable oil
3 c Mushrooms, sliced
1 sm Onion, chopped
1 Garlic clove, minced
1 Sweet red or green pepper,
-chopped
2 tb All-purpose flour
1 ts Dried basil or oregano
1/2 ts Salt
1/2 ts Pepper
1 1/2 c 1% milk
20 oz Frozen broccoli, thawed
- [2x10oz pkgs]
1/4 c Fresh parsley, chopped
4 Lasagna noodles
1 Egg
1 1/2 c Low-fat cottage cheese, or
-ricotta cheese
1 c Mozzarella, shredded,
-part-skim
2 tb Parmesan, freshly grated
2 tb 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 3/4 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.

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini