12 whole lasagna noodles, cooked and drained
1 whole frozen pkg. (10 oz.) chopped broccoli
1 whole (16 oz.) carton ricotta cheese
1/4 c. Parmesan cheese
1/2 tsp. salt
1 whole egg
1 whole (32 oz.) jar spaghetti sauce
1 c. shredded Mozzarella cheese
1/4 c. chopped onions

Cook broccoli and onion in small amount of water. Drain. Mix ricotta, Parmesan, salt and egg with broccoli-onion mixture. Layer noodles on waxed paper, evenly spread mixture on each noodle rolled up jelly roll fashion.

In 12 x 8 inch baking dish pour part of spaghetti sauce. Arrange rolled up noodles seam side down on sauce in pan. Pour more sauce to suit your taste. Sprinkle Mozzarella. Cover loosely and bake 375 degrees for 30 minutes or until hot and bubbly. Serves 6.