1 tbsp. olive oil
1 lb. ground turkey
1 lg. onion, diced
3 (16 oz.) cans tomato puree
1 (6 oz.) can tomato paste
1 1/2 tsp. Italian herb seasoning
1 1/2 tsp. salt
1/4 tsp. pepper
1 (6 oz.) pkg. lasagna noodles
1 (10 oz.) pkg. frozen, chopped broccoli
1 (16 oz.) pkg. part skim Mozzarella, shredded
1 (24 oz.) bow fat cottage cheese
1 lg. egg
1/4 c. grated Parmesan cheese
1/8 tsp. nutmeg

Prepare sauce: In Dutch oven over high heat in hot olive oil, cook turkey and onion until lightly browned. Add tomato puree, tomato paste, Italian seasoning, salt, pepper, and 1/4 cup water. Heat to boiling. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.

Meanwhile, prepare noodles and broccoli; drain well. In large bowl, mix cottage cheese, egg, Parmesan, nutmeg, and Mozzarella. Reserve 1/2 cup Mozzarella for topping.

Preheat oven to 375 degrees. In 13 x 9 inch baking dish, evenly spoon 1 cup sauce. Arrange 1/3 of noodles over sauce. Spread 1/3 of cheese mixture over noodles. Spoon 2 cups sauce over cheese. Put all of broccoli in middle, then repeat layering twice. Sprinkle top with cheese. Bake 45 minutes or until heated through. Let stand 10 minutes before serving. Put foil under dish in oven - to catch any drips.