1 c. sliced fresh mushrooms
1/2 c. chopped onion
2 tsp. chicken flavor instant bouillon
1 tbsp. olive or vegetable oil
1 (10 oz.) pkg. frozen spinach, thawed and drained
1 c. lowfat cottage cheese
1 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
1 (26 oz.) jar tomato and basil pasta sauce
10 strips lasagna, cooked and drained

In medium skillet, cook mushrooms, onions, and bouillon in oil until tender. In medium bowl, combine spinach, cottage cheese, 1/2 cup Mozzarella and Parmesan; add mushroom mixture and 1/2 cup pasta sauce.

Spread about 1/4 cup of cheese mixture on each lasagna strip; roll up. Pour half remaining sauce into bottom of 13 x 9 inch baking dish. Add the remaining pasta sauce to top of the rolls. Bake 1/2 hour at 350 degrees.