1 lg. bunch broccoli
1/4 tsp. salt (opt.)
1 (16 oz.) container 1% low fat cottage cheese
2 egg whites
1/4 c. grated Parmesan cheese
3 tbsp. all-purpose flour
1/2 tsp. Italian herb seasoning
Vegetable cooking spray
12/ (15 - 15 1/2 oz.) jar spaghetti sauce (about 3/4 c.)
1/2 (8 oz.) pkg. part skim Mozzarella cheese, shredded

With sharp knife, slice broccoli lengthwise into 1/4" thick slices. In 10" skillet over medium heat, heat 2 cups water and the salt to boiling; add broccoli; heat to boiling. Reduce heat to low; cover and simmer 5 minutes; drain.

Preheat oven to 375 degrees. In food processor with knife blade attached, or blender, blend cottage cheese, egg whites, Parmesan cheese, flour and Italian herb seasoning until smooth.

Spray 12"x8" baking dish with vegetable cooking spray. In baking dish arrange half of broccoli in single layer; top with cottage cheese mixture, then layer with remaining broccoli. Spoon spaghetti sauce over broccoli, and sprinkle with Mozzarella cheese.

Bake, uncovered, 35 minutes or until hot and bubbly in center. Let stand 5 minutes for easier serving. Makes 6 servings. Use pancake turner for serving.