| BROCCOLI LASAGNA |
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Serves 81 tablespoon CRISCO Oil plus additional for oiling 1 cup chopped onion 3 cloves garlic, minced 1 can (14 1/2 ounces) no-salt added tomatoes 1 can (8 ounces) no-salt-added tomato sauce 1 can (6 ounces) no-salt added tomato paste 1 cup fresh mushrooms, thinly sliced 1/4 cup chopped fresh parsley 1 tablespoon red wine vinegar 1 teaspoon dried oregano leaves 1 teaspoon dried basil leaves 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1 -1/2 cups lowfat cottage cheese 1 cup (4 ounces) shredded low moisture part-skim mozzarella cheese, divided 6 lasagna noodles, cooked (without salt or fat) and well drained 3 cups chopped broccoli, cooked and well drained 1 tablespoon grated Parmesan cheese Heat oven to 350ºF. Oil 11-3/4 x 7-1/2 x 2-inch baking dish lightly. Heat 1 tablespoon oil in large saucepan on medium heat. Add onion and garlic. Cook and stir until tender. Stir in tomatoes, tomato sauce, tomato paste, mushrooms, parsley, vinegar, oregano, basil, bay leaf, salt and crushed red pepper. Bring to a boil. Reduce heat to low. Cover. Simmer 30 minutes, stirring occasionally. Remove bay leaf. Combine cottage cheese and 1/2 cup mozzarella cheese in small bowl. Stir well. Place 2 lasagna noodles in bottom of baking dish. Layer with one cup broccoli, one-third of the tomato sauce and one-third of the cottage cheese mixture. Repeat layers. Cover with foil. Bake at 350ºF for 25 minutes. Uncover. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake, uncovered for 10 minutes or until cheese melts. DO NOT OVERBAKE. Let stand 10 minutes before serving. |
