"Low-Fat Vegetable Lasagne Roll-Ups"
| Ingredients | | | 1/2 | pound | lasagna noodles | | | 2 | each | broccoli, cooked 5 minutes, chopped | | | 2 | teaspoon | basil | | | 1/4 | cup | parsley, fresh, chopped | | | 1 | | pepper, to taste | | | 1 | pound | cottage cheese, no-fat | | | 4 | oz | mozzarella cheese, shredded | | | 1 | each | egg | | | 2 | each | onions, chopped | | | 1 1/2 | teaspoon | oregano | | | 1/2 | teaspoon | garlic salt | | | 26 | oz | spaghetti sauce, jar | | | | | |
Directions:
| Preheat oven to 350 degrees. Cook lasagne til tender. Drain. Lay flat on towel to dry. Combine all other ingredients except the sauce. Spoon about 1/3 c. of mixture onto each noodle, leaving about 2 inches at end; roll up. Spread some sauce in baking dish. Place rolls in dish seam-side down. Pour remaining sauce over rolls. Cover dish with foil and bake for 40 minutes.
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