Italian Broccoli Cheese Bake

SUBMITTED BY: Rachel Greenawalt Keller

"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."

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PREP TIME	25 Min
COOK TIME	25 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 1/2 pounds fresh broccoli spears, cut into 1/4 inch slices
1/4 teaspoon salt
2 cups small curd 1% cottage cheese
2 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 8 cups water to a boil. Add broccoli and salt; cover and boil for 5 minutes. Drain and pat dry. In a blender, combine the cottage cheese, egg whites, Parmesan cheese, flour and Italian seasoning; cover and process until smooth.
Place half of the broccoli in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick 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 degrees F for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

FOOTNOTE

Nutritional Analysis: 1 serving equals 266 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 977 mg sodium, 22 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

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Italian Broccoli Cheese Bake

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INGREDIENTS

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FOOTNOTE