1 beaten egg
1 c. cream style cottage cheese
1/4 c. Parmesan cheese
1 c. loose-pack frozen cut broccoli
1 (10 3/4 oz.) can condensed cream of chicken soup
1/4 c. milk
1 tsp. Italian seasoning
1/4 tsp. pepper
1/2 lb. ground raw turkey
6 lasagna noodles
1/2 c. shredded cheddar cheese
1/2 c. boiling water

1. In small bowl combine eggs, cottage cheese and Parmesan cheese. Set aside. In a colander run cold water over broccoli to partially thaw; drain well. In another bowl combine broccoli, soup, milk, seasoning and pepper. Set aside.

2. In a skillet cook turkey until no pink remains. Drain, if necessary. Stir drained turkey into soup mixture.

3. Place 2 of uncooked lasagna noodles in 10 x 6 x 2 inch baking dish. Layer with half the cottage cheese mixture and 1/3 of the soup mixture. Repeat layers of noodles, cottage cheese mixture and soup mixture. Top with remaining noodles and remaining soup mixture. Sprinkle with cheddar cheese.

4. Slowly pour boiling water all around the inside edge of the dish. Cover tightly with foil. Bake at 350 degrees for 60 minutes or until pasta is just tender. Let stand, covered, for 10 to 15 minutes or until excess liquid is absorbed. Makes 6 servings. Per serving: 293 calories.