Categories: Cheese, Italian, Pasta, Vegetables, Vegetarian 
      Yield: 6 servings 
  
     12 oz Lasagna Noodles -- (wide) 
      2 tb Salad Oil 
  1 1/2 ts Salt 
    1/4 ts Pepper 
     20 oz Frozen Broccoli -- or 
           Spinach 
      2 c  To 3 Cups Tomato Sauce 
      1 lb Creamed Cottage Cheese 
    1/4 c  Sour Cream 
     12 oz Mozzarella Cheese -- grated 
  
  Cook noodles according to directions on package. Drain, then toss with 
  oil, salt and pepper until well coated. Cook broccoli according to package 
   
  directions. Drain. Combine cottage cheese and sour cream. Arrange half of 
  the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, 
  then a layer of cheese. Add another layer of noodles, topped with broccoli, 
  sauce and cheese., then add all of the cottage cheese mixture. Top with 
  remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese. 
   
  Cover tightly with aluminum foil and refrigerate. 
   
  About 30 minutes before serving, heat oven to 350 F and bake for 30 
  minutes or until cheese melts and is golden on top. 
   
  Serves 6. 
   
  Recipe By     :