1 lb. lasagna noodles
8 oz. Mozzarella cheese, shredded
2 c. finely chopped mushrooms
2 tbsp. oregano
Black pepper
2 lbs. ricotta cheese
4 broccoli stalks with florets, cooked 5 minutes, drained & chopped
4 scallions, finely chopped
1 1/2 tsp. basil, dried
1/2 c. chopped parsley
3 c. spaghetti sauce

Cook lasagna noodles 12 to 15 minutes, drain. Combine cheeses, vegetables, herbs and pepper in bowl. Spoon about 1/3 cup of mixture onto each lasagna noodle; roll up. Spread some sauce on bottom of 9 x 13 inch baking dish and place seam-side down in dish. Pour over remaining sauce and cover with aluminum foil. Bake 35 minutes at 350 degrees.