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. | |||