1/2 (16 oz.) pkg. lasagna noodles (12)
1 tbsp. salad oil
1 (10 oz.) pkg. frozen chopped broccoli, thawed and squeezed dry
2 tbsp. minced green onion
1 (16 oz.) carton Ricotta cheese (2 c.)
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1 egg
1 (21 oz.) jar Italian cooking sauce
1 (4 oz.) pkg. shredded Mozzarella (1 c.)

Cook lasagna noodles as label directs. Meanwhile, in 2 quart saucepan over medium heat in hot salad oil, cook broccoli and green onions until tender, about 5 minutes, stirring frequently. Remove saucepan from heat. Stir in Ricotta cheese, Parmesan cheese, salt, and egg. Preheat oven to 375 degrees. Drain noodles; place in single layer on waxed paper. Evenly spread some cheese mixture on each lasagna noodle. Roll up each noodle jelly roll fashion. Into 12 x 8 inch baking dish, spoon about 3/4 of Italian sauce. Arrange rolled noodles, seam side down, in sauce. Top with Mozzarella cheese and remaining sauce. Cover dish loosely with foil. Bake 30 minutes or until hot and bubbly and cheese is melted.

Suggestion: Saute thin slices of eggplant (breaded) and substitute for lasagna noodles. Adjust cheese mixture or sauce to your taste.