| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Italian |
Cheese, Italian, Pasta, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Lasagna Noodles — (wide) |
| 2 |
tb |
Salad Oil |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 20 |
oz |
Frozen Broccoli — or |
|
|
Spinach |
| 2 |
c |
To 3 Cups Tomato Sauce |
| 1 |
lb |
Creamed Cottage Cheese |
| 1/4 |
c |
Sour Cream |
| 12 |
oz |
Mozzarella Cheese — grated |
INSTRUCTIONS
Cook noodles according to directions on package. Drain, then toss with oil,
salt and pepper until well coated. Cook broccoli according to package
directions. Drain. Combine cottage cheese and sour cream. Arrange half of
the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce,
then a layer of cheese. Add another layer of noodles, topped with broccoli,
sauce and cheese., then add all of the cottage cheese mixture. Top with
remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese.
Cover tightly with aluminum foil and refrigerate.
About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes
or until cheese melts and is golden on top.
Serves 6.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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