1 lb. ground veal
1/4 c. chopped onion
2 cloves garlic, minced
2 tbsp. olive oil
1/4 lb. mushrooms, chopped
1/2 green bell pepper, chopped
2 (6 oz.) cans tomato paste
1 tsp. dried tarragon
2 tbsp. minced fresh basil or 1 tsp. dried basil
1/4 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 c. water
4 sheets uncooked fresh spinach lasagne, cooked al dente and drained
1 c. thinly sliced broccoli flowerets
1 1/2 lbs. cottage cheese
1 1/2 lbs. Mozzarella cheese, shredded
1/2 c. freshly grated Parmesan cheese

(Or 16 ounces spinach lasagne noodles, cooked al dente and drained).

In large saucepan, brown veal over medium heat and drain. Set aside. In same pan, saute onion and garlic in oil until transparent. Add veal, mushrooms and green pepper. Cook for 5 minutes. Stir in tomato paste, tarragon, basil, oregano, salt, pepper and water. Simmer over low heat for 10-15 minutes. Spread 1/4 cup of sauce on bottom of 9 x 13 inch pan.

Layer the following ingredients at least twice; lasagne noodles, sauce, broccoli, cottage cheese, Mozzarella and Parmesan. Top with remaining sauce. Cover with greased foil. Bake at 375 degrees for 1 hour. Remove from oven and let stand for 10 minutes before serving. 9-12 servings.