Broccoli lasagna is a type of lasagna that uses broccoli in place of the traditional meat or vegetable filling. It is usually made with ricotta cheese, mozzarella cheese, and Parmesan cheese, and can be served with a variety of sauces.
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 SALTIF DESIRED, TO BOILING.
ADD BROCCOLI, BRING TO A BOIL AGAIN, REDUCE HEAT.
COVER PAN AND SIMMER FOR 5 MINUTES.
DRAIN OFF THE LIQUIDS.
PREHEAT OVEN TO 3750F.
IN A FOOD PROCESSOR, WITH A KNIFE BLADE ATTACHED,BLEND COTTAGE CHEESE, EGG WHITES, PARMESAN CHEESE, FLOUR AND HERB SEASONINGTOGETHER UNTIL SMOOTH.
SPRAY 12 X 8 BAKING DISH WITH VEGETABLE COOKING SPRAY.
IN THE BAKINGDISH, ARRANGE HALF THE BROCCOLI IN A SINGLE LAYER; TOP WITH COTTAGE CHEESEMIXTURE.
LAYER WITH REMAINING BROCCOLI.
SPOON SPAGHETTI SAUCE OVER TOP OFBROCCOLI AND SPRINKLE WITH MOZZARELLA CHEESE.
BAKE UNCOVERED FOR 35 MINUTES OR UNTIL HOT AND BUBBLY IN CENTER.
LETSTAND FOR FIVE MINUTES AFTER BAKING FOR EASIER SERVING.
PER SERVING: (WITHOUT SALT) 205 CALORIES, 7 g FAT, 15 mg CHOLESTROL, .
Ingredients
Directions
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 SALTIF DESIRED, TO BOILING.
ADD BROCCOLI, BRING TO A BOIL AGAIN, REDUCE HEAT.
COVER PAN AND SIMMER FOR 5 MINUTES.
DRAIN OFF THE LIQUIDS.
PREHEAT OVEN TO 3750F.
IN A FOOD PROCESSOR, WITH A KNIFE BLADE ATTACHED,BLEND COTTAGE CHEESE, EGG WHITES, PARMESAN CHEESE, FLOUR AND HERB SEASONINGTOGETHER UNTIL SMOOTH.
SPRAY 12 X 8 BAKING DISH WITH VEGETABLE COOKING SPRAY.
IN THE BAKINGDISH, ARRANGE HALF THE BROCCOLI IN A SINGLE LAYER; TOP WITH COTTAGE CHEESEMIXTURE.
LAYER WITH REMAINING BROCCOLI.
SPOON SPAGHETTI SAUCE OVER TOP OFBROCCOLI AND SPRINKLE WITH MOZZARELLA CHEESE.
BAKE UNCOVERED FOR 35 MINUTES OR UNTIL HOT AND BUBBLY IN CENTER.
LETSTAND FOR FIVE MINUTES AFTER BAKING FOR EASIER SERVING.
PER SERVING: (WITHOUT SALT) 205 CALORIES, 7 g FAT, 15 mg CHOLESTROL, .
