Best Broccoli LasagnaIngredient List : Vegetable cooking spray 1/4 cup chopped green pepper 1/4 cup chopped red pepper 2 Tbsp. chopped onion 1 clove garlic, minced 1 (4-oz.) can mushroom stems and pieces, drained 2 Tbsp. flour 1 tsp. dried parsley flakes 1 tsp. dried whole oregano 1/4 tsp. pepper 1/8 tsp. salt 3/4 cup fat free milk 2 (10-oz.) packages frozen chopped broccoli, thawed 1 1/2 cups 1% low-fat cottage cheese 1 egg 1 Tbsp. fat free milk 4 lasagna noodles, uncooked 1 cup shredded mozzarella cheese 2 Tbsp. grated Parmesan cheese
-------------------------------------------------------------------------------- Directions : Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add green and red peppers, onion, garlic and mushrooms; saute until tender. Add flour and next 4 ingredients. Cook over medium heat 1 min., stirring constantly. Gradually add 3/4 cup milk, stirring constantly. Cook 10 min. or until mixture is thickened and bubbly. Stir in broccoli; set aside. Combine cottage cheese, egg, and 1 Tbsp. milk in blender container; cover, and process until smooth. Set aside. Coat an 8-in. square baking dish with cooking spray. Spoon 1/3 reserved broccoli mixture into dish. Break noodles in half crosswise. Place 4 noodle halves over broccoli mixture. Spread half of cottage cheese mixture over noodles; top with half of mozzarella cheese. Repeat layers, ending with broccoli mixture. Cover and refrigerate at least 8 hours. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees for 40 min. or until bubbly. Remove from oven, and let stand 10 min. before serving.
