for the Health of It Meatballs and Broccoli Lasagna

• 8 ounces whole wheat lasagna noodles, uncooked
• 2 cups fresh broccoli, chopped
• 8 ounces mozzarella cheese, low moisture part skim
• 28 ounces tomato sauce, canned
• 4 tablespoons fresh basil leaves, shredded
• 2 tablespoons dried basil
• 2 tablespoons granulated garlic
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 24 ounces small curd cottage cheese
• 16 ounces 97% lean ground beef
• 4 large eggs
• 2 tablespoons flax seeds

1. Cook noodles until plyable, do not over cook.
2. Season ground beef with 1/2 amount of garlic, salt, pepper, dried basil.
3. Add 2 eggs and blend.
4. Mix in flax seeds to batter.
5. Season cottage cheese with garlic, salt, pepper, fresh basil.
6. Add 2 eggs and blend.
7. Start with 6 oz of tomato sauce on bottem of a pan sprayed 9X15 pan.
8. Layer noodles, 1/2 amount of ground beef, 1/2 amount of cheese filling, 1/2 amount of broccoli and 8 oz of tomato sauce.
9. Layer noodles again and repeat process.
10. End with a top layer of noodles and the rest of the sauce.
11. Top with mozzerella cheese and bake wrapped in restaurant quality (Sams Choice, Walmart) saran wrap and heavy duty aluminum foil for 1 hour in a 350 degree oven.

whole wheat lasagna noodles, fresh broccoli, mozzarella cheese, tomato sauce, fresh basil, basil, garlic, kosher salt, black pepper, cottage cheese, ground beef, eggs, flax seeds

Taken from www.food.com/recipe/for-the-health-of-it-meatballs-and-broccoli-lasagna-282718 (may not work)