This is not your normal vegetable lasagna but it is a favorite in my house. Last night was Chris’ birthday and so he got to choose the meal for the day. He wanted vegetable lasagna with REAL bacon he said.(I would have used turkey bacon, he knows me well) So below is my mothers lasagna recipe with my notes and changes. I used low fat and skim milk products , and cut the 2 eggs to one egg and one egg white. Turned out great. My photography doesn’t do it justice.
24 ounces Cottage Cheese (low fat works fine, I half and half with ricotta and cottage cheese)
3 Tbsp. Parsley
1/4 tsp salt
Mix these ingredients in a bowl and set aside
2 packages chopped Broccoli (Thaw in colander, sprinkle with lemon pepper)
8 ounce box of lasagna noodles (approx. 9 for 3 layers)
12 ounces mozzarella sliced (sliced works better than grated)
1 cup parmesean cheese
12 slices bacon (I cut 6 slices of bacon or Turkey bacon in half)
Cook noodles according to package directions.
Layer as follows: Noodles, cottage cheese/ricotta mixture, broccoli, cheese slices, Parmesan cheese. Repeat till you have 2 to 3 layers.
Bake at 350 for 40 min.