Title: Low Fat Vegetable Lasagne RollUps
Categories: Pasta
Yield: 1 Servings
| 1/2 | lb | Lasagne noodles |
| 2 | | Broccoli, cooked 5 min, chop |
| 2 | ts | Basil |
| 1/4 | c | Chopped fresh parsley |
| 1 | | Pepper to taste |
| 1 | lb | No-fat cottage cheese |
| 1 | | 4-oz pkg shredded mozzarella |
| 1 | | Egg |
| 2 | sm | Onions, chopped |
| 1 1/2 | ts | Oregano |
| 1/2 | ts | Garlic salt |
| 1 | | 26-oz jar spaghetti sauce |
Recipe by: F&D Preheat oven to 350. 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" 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 min.