2 (10 oz.) pkg. frozen chopped broccoli
1 tsp. onion powder
2 c. milk
1 can (2 1/4 oz.) sliced ripe olives
6 tbsp. butter
12 oz. shredded cheese
1/3 c. Parmesan cheese
1/2 c. flour
1 (16 oz.) carton sm. curd cottage cheese
1 lg. egg
8 lasagne noodles
Paprika

Cook and drain broccoli according to directions. Set aside. Melt butter in saucepan, blend in flour and onion powder. With a wire whisk, blend in milk. Cook on medium heat 5 to 6 minutes until thickened, blending with whisk. Stir in 2 cups cheddar cheese until melted. Blend in broccoli. In bowl combine cottage cheese, Parmesan cheese and egg.

Pour 1/3 of sauce in bottom of 3 quart rectangular dish. Press 4 UNCOOKED noodles in sauce. Spread 1/2 of cheese mixture and then 1/2 cup cheddar cheese. Repeat. Add olive to final 1/3 of sauce. Pour over top. Dust top with paprika. Pour 3/4 cup water in dish around edge. Cover tightly with foil. Bake in preheated oven at 350 degrees for 1 hour. Let rest covered for 20 minutes before serving. Serves 6 to 8.