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 190 °C 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

Ferguson. Recipes from Canadian Living Test Kitchen.

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