Title: Broccoli lasagna
 Categories: Pasta, Vegetables
      Yield: 6 Servings
 
      1 ea BUNCH OF BROCCOLI
    1/4 ts SALT (OPTIONAL)
     16 oz 1% FAT COTTAGE CHEESE
      2 ea EGG WHITES
    1/4 c  PARMASAN CHEESE
      3 tb FLOUR
    1/2 ts ITALIAN (HERB) SEASONING
 15 1/2 oz SPAGETTI SAUCE (3/4 CUP)
      8 oz LOW FAT MOZZARELLA CHEESE
 
  1. WITH A SHARP KNIFE, SLICE BROCCOLI LENGTHWISE INTO 1/4 INCH
  SLICES. IN A TEN INCH SKILLET, OVER MEDIUM HEAT, HEAT TWO CUPS WATER,
  AND SALT IF DESIRED, TO BOILING. ADD BROCCOLI, BRING TO A BOIL AGAIN,
  REDUCE HEAT. COVER PAN AND SIMMER FOR 5 MINUTES. DRAIN OFF THE
  LIQUIDS. 2. PREHEAT OVEN TO 3750F. IN A FOOD PROCESSOR, WITH A KNIFE
  BLADE ATTACHED, BLEND COTTAGE CHEESE, EGG WHITES, PARMESAN CHEESE,
  FLOUR AND HERB SEASONING TOGETHER UNTIL SMOOTH. 3. SPRAY 12" X 8"
  BAKING DISH WITH VEGETABLE COOKING SPRAY. IN THE BAKING DISH, ARRANGE
  HALF THE BROCCOLI IN A SINGLE LAYER; TOP WITH COTTAGE CHEESE MIXTURE.
  LAYER WITH REMAINING BROCCOLI. SPOON SPAGHETTI SAUCE OVER TOP OF
  BROCCOLI AND SPRINKLE WITH MOZZARELLA CHEESE. 4. BAKE UNCOVERED FOR
  35 MINUTES OR UNTIL HOT AND BUBBLY IN CENTER. LET STAND FOR FIVE
  MINUTES AFTER BAKING FOR EASIER SERVING. PER SERVING: (WITHOUT SALT)
  205 CALORIES, 7 g FAT, 15 mg CHOLESTROL,