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 Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 6|
|Calories from Fat: 63 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 64.7mg||20 %|
|Sodium 477.3mg||16 %|
|Potassium 678.3mg||18 %|
|Total Carbohydrate 28.6g||8 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 23.8g|
|Protein 21.9g||31 %|
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Calories per serving: 255
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