1 box lasagna noodles, cooked
1 lb. low fat ricotta, shredded
4 oz. mozzarella cheese
2 c. broccoli florets, chopped & steamed
1 c. finely sliced mushrooms
2 green onions, finely chopped
1/4 c. chopped fresh basil
1 1/2 tsp. dried oregano
1/4 c. chopped fresh parsley
Fresh ground black pepper

SAUCE:

4 lg. ripe tomatoes, peeled, seeded & chopped
2 tbsp. fresh basil, chopped
1 tsp. dried oregano
1 garlic clove, chopped
1 bay leaf
1/4 tsp. salt
Freshly ground black pepper

To make sauce: Combine all sauce ingredients in a medium size saucepan and bring to a boil. Reduce heat and simmer 15 minutes.

For Filling: Combine cheeses, vegetables, herbs and pepper in a bowl. Spoon about 1/3 cup of the filling mixture on each lasagna strip, spread it over the noodle, and roll it up jelly roll style.

Spread some sauce on the bottom of a 9 x 13 inch baking pan. Place roll ups, seam side down, in the dish. Pour the remaining sauce around and over the rolls and cover the dish with aluminum foil. Bake at 350 degrees for 20 minutes, remove the foil, bake 15-20 minutes more, until sauce is bubbly.