8+ lasagna noodles, cooked
16 oz. low-fat Ricotta cheese
1 c. low-fat Mozzarella, shredded
1/2 c. Parmesan cheese
2 (10 oz.) pkgs. frozen chopped broccoli, thawed and drained
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. nutmeg
Tomato sauce

In large bowl combine Ricotta and all other ingredients.

In large baking dish, put a layer of tomato sauce. Spread cheese mixture on each cooked lasagna noodle. Roll and place seam down in baking dish. Add more sauce. Bake 35-40 minutes at 350 degrees.