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Creamy Broccoli-Chicken Lasagna

1 pkg. (8 oz.) HODGSON MILL WHOLE WHEAT LASAGNA
3 c (2-3 breasts) cooked chicken, chopped

Cottage Cheese Mixture
24 oz. (about 3 cups) low fat cottage cheese 
2 eggs, beaten
1 lb. frozen chopped broccoli, cooked & drained
In a medium size bowl, blend the cottage cheese, eggs
& broccoli.  Set aside.

Cheese Sauce
1 onion, chopped
1 clove garlic
1/3 c butter
1 tsp dried basil
1 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp lemon pepper
1/2 c HODGSON MILL UNBLEACHED WHITE FLOUR
11/2 c milk
3 c chicken broth
1 (12 oz.) pkg. mozzarella cheese, divided
1/2 c grated parmesan cheese

In a large heavy saucepot over low heat saute onion and garlic in margarine. Add spices and blend in flour. Slowly add the milk and chicken broth. Heat until it thickens slightly. Stir in 2 cups mozzarella cheese (reserving 1 cup for topping) and 1/2 cup parmesan cheese. Set aside.

Preheat oven to 350 degrees F.

Layering Lasagna:

In a 13 x 9 x 2-inch baking pan spread 1 1/2 cups cheese sauce, arrange a layer of uncooked lasagna. Top with a thin layer of cheese sauce, 1/2 cottage cheese mixture and 1/2 cooked chicken. Repeat layers starting and ending with cheese sauce. Top with remaining cup of mozzarella cheese.

Cover with foil. Bake 30 minutes. Remove foil and bake an additional 25-35 minutes. Let stand 10 minutes before cutting. Serves 6-8.

Makes 8 servings. Each serving: 665 calories; 5 g. dietary fiber; 38 g. carbohydrates; 51 g. protein; 33 g. fat; 16 g. saturated fat; 156 mg. cholesterol; 1323 mg. sodium.