This recipe is a bastardization of two separate recipes.  I don't know how healthy it is but it's healthier than the originals which used ricotta and half and half.

It was delicious!  I quickly switched to eating a giant bowl of salad to prevent further consumption of this tasty entrée.  There's enough for lunch... barely.  The Mrs. was also pleased.  I will try this again but I'll use the extra-lean ground turkey instead.



Broccoli and Turkey Sausage Casserole

- one package of Jenni-O spicy turkey sausage
- one large head of broccoli
- one onion, chopped
- one red bell pepper, chopped
- three garlic cloves, diced
- one can of diced tomatoes, drained
- one cup of part skim mozzarella cheese
- two eggs beaten
- one cup of low-fat cottage cheese
- 1/4 cup of fat free milk
- one tsp Italian seasoning
- one tsp dried basil
- two tbsp olive oil

Preheat oven to 350F degrees.

Remove sausage from casings.

In a stockpot, brown sausage in one tbsp olive oil over medium high heat.  Drain and set aside.

Cut broccoli florets from head and slice thin.

In a stockpot, sauté broccoli, onions and bell pepper in one tbsp olive oil over medium-high heat for three minutes.  Add garlic, Italian seasoning and basil.  Continue to cook for two minutes.  Transfer contents to a greased 9x13 baking dish.

In a large bowl, combine beaten eggs, cottage cheese and 1/2 cup of mozzarella.  Pour over contents of 9x13 baking dish, pressing slightly in order to allow the contents to soak into the broccoli mixture.  Top with remaining mozzarella.  Bake covered for 30 minutes.

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