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