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Broccoli Cheese Lasagna
Eleanor Magrum, Braddock, ND

12 lasagna noodles
1 tablespoon salad oil
10-ounce package frozen chopped broccoli, thawed and squeezed dry
2 tablespoons minced green onions
2 cups 2% cottage cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1 egg
14-ounce jar spaghetti sauce
1/2 cup water
1 cup (4 ounces) shredded mozzarella cheese

About 1 1/2 hours before serving, cook lasagna noodles according to package directions. In a 2-quart saucepan over medium heat, add oil and cook broccoli and onions until tender, about 5 minutes, stirring frequently. Remove saucepan from heat. Stir in cottage cheese, parmesan cheese, salt and egg. Drain lasagna and place in single layer on waxed paper. Evenly spread some cheese mixture on each lasagna noodle. Roll up each noodle jelly roll fashion. In a bowl, mix spaghetti sauce with water. Spoon 3/4 of sauce into an 11 x 7 inch pan which has been sprayed with non-stick coating. Arrange rolled noodles, seam side down, in sauce. Top with mozzarella cheese and remaining sauce. Cover pan loosely with foil. Bake 30 minutes or until bubbly and cheese melts.

Serves 6.

Nutritional Information