broccoli "lasagna"

** CHEESE SHOULD BE SHREDDED.

-- 1. WITH A SHARP KNIFE, SLICE BROCCOLI LENGTHWISE INTO ¼ INCH THICK SLICES. IN A 10" SKILLET OVER MEDIUM HEAT, HEAT TWO CUPS OF WATER, AND SALT IF DESIRED, TO BOILING; ADD BROCCOLI; HEAT TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER FOR 5 MINUTES. DRAIN.

PREHEAT THE OVEN TO 3750F. IN A FOOD PROCESSOR WITH A KNIFE BLADE ATTACHED, BLEND COTTAGE CHEESE, EGG WHITES, PARMESAN CHEESE, FLOUR AND HERB SEASONING UNTIL SMOOTH.

SPRAY DISH ( 8" X 12" ) WITH VEGETABLES COOKING SPRAY. IN BAKING DISH, ARRANGE HALF OF BROCCOLI IN A SINGLE LAYER; TOP WITH COTTAGE CHEESE MIXTURE, THEN LAYER WITH REMAINING BROCCOLI AND SPRINKLE WITH MOZZARELLA CHEESE.

BAKE UNCOVERED, 35 MINUTES OR UNTIL HOT AND BUBBLY IN THE CENTER. LET STAND FOR 5 MINUTES, FOR EASIER SERVING. USE PANCAKE TURNER FOR SERVING.

EACH SERVING: 205 CALORIES, 7 g FAT, 15 mg CHOL, 680 mg SODIUM ( WITHOUT