Vegetable Lasagne

• 1 (24 oz.) carton creamed cottage cheese
• 2 eggs
• 3 Tbsp. snipped parsley
• 1/4 tsp. salt
• 2 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained
• 1/2 tsp. salt
• 1/2 tsp. garlic salt
• 8 oz. lasagne noodles, cooked and well drained
• 12 oz. sliced Monterey Jack cheese
• 1 c. grated Parmesan cheese
• 12 to 14 slices bacon, fried until limp

1. Heat oven to 350u0b0.
2. Mix cottage cheese, eggs, parsley and 1/4 teaspoon of salt.
3. Sprinkle broccoli with 1/2 teaspoon salt and the garlic salt.
4. Layer half each of the noodles, cottage cheese mixture, broccoli, cheese slices and Parmesan cheese in an ungreased 13 1/2 x 8 3/4 x 1 3/4-inch baking dish.
5. Repeat. Arrange bacon slices on lasagne.
6. Bake, uncovered, about 30 minutes.
7. Makes 8 to 10 servings.

cottage cheese, eggs, parsley, salt, broccoli, salt, garlic salt, lasagne noodles, sliced monterey jack cheese, parmesan cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287473 (may not work)