Italian Broccoli Cheese Bake

Name: Italian Broccoli Cheese Bake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 1-1/2 pounds fresh broccoli spears, cut into 1/4-inch slices; 1/4 teaspoon salt; 2 cups 1% small-curd cottage cheese; 2 large egg whites; 1/4 cup grated Parmesan cheese; 3 tablespoons all-purpose flour; 1/2 teaspoon Italian seasoning; 3/4 cup meatless spaghetti sauce; 1 cup shredded part-skim mozzarella cheese

From Roanoke, Virginia, Rachel Greenawalt Keller sends this lasagna-like casserole. "It makes a great side dish, but I like to serve it as a meatless entree with a green salad and bread," she suggests.

Ingredients

1-1/2 pounds fresh broccoli spears, cut into 1/4-inch slices
1/4 teaspoon salt
2 cups 1% small-curd cottage cheese
2 large egg whites
1/4 cup grated Parmesan cheese
3 tablespoons all-purpose flour
1/2 teaspoon Italian seasoning
3/4 cup meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese

Directions

In a large saucepan, bring 1-in. of water, broccoli and salt to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and pat dry.
In a blender, combine the cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until blended.
Place half of the broccoli in an 11x7-in. baking dish coated with cooking spray; top with half of the cottage cheese mixture. Repeat layers. Spoon spaghetti sauce over the top; sprinkle with mozzarella cheese.
Bake, uncovered, at 375° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.