Broccoli is great, but Coliflower can be delicious too.
In combination, you get magic!
1 Cup carrots Chopped
1 Cup Broccoli Chopped
1 Cup Coliflower Chopped
1 Cup Onion Chopped
12 Whole Weat Lasagna Noodles cooked
2 Cups Fat Free Cottage Cheese
1/2 Cup grated Fat Free Parmasan Cheese
2 Cups Fat Free Motzarella Cheese
20 oz of Frozen Spinich dethawed
2, 52 oz of Salt Free Spagetti Sauce
Garlic, Pepper, and Basil to taste (I like lots)
Steam carrots broccoli, califlower, and onion in pot with 1/4 cup water covered. Add garlic, pepper, and basil. Cook until slightly tender.
Prepare Lasagna noodles (cook according to box instructions). Greese 10x12 inch pan with light cooking spray. Warm spinich and drain extra water. Mix spinich with fat free parmasan cheese and fat free cottage cheese. Make thin layers in pan of ingredients in this order. Noodles, sauce, vegetables, spinich mixture, motzerella, repeat, then add layer of noodles sauce and cheese. Bake in a preheated oven (350 F) for 35 minutes while covered with alluminum foil. Uncover and bake for an additional 20-25 minutes
The final nails are being driven into the celluloid coffin.