1/2 lb. lasagne
1 lb. low-fat ricotta cheese
4 oz. part-skim Mozzarella cheese
2 sm. broccoli stalks with flowerets, cooked for 5 minutes in boiling water,
drained and coarsely chopped (about 2 c.) 1 c. finely sliced mushrooms
2 scallions, finely chopped, or 2 tbsp. thinly cut chives
1/4 c. finely chopped fresh basil or 2 tsp. dried
1 1/2 tsp. dried oregano, crumbled
1/4 c. finely chopped fresh parsley
Freshly ground black pepper

FRESH TOMATO SAUCE:

4 lg. ripe tomatoes, peeled, seeded and coarsely chopped
2 tbsp. finely chopped fresh basil or 1 tsp. dried
1 tsp. dried oregano, crumbled
1 garlic clove, finely chopped
1 bay leaf
1/4 tsp. salt
Freshly ground black pepper

To make the sauce, combine the tomatoes, basil, oregano, garlic, and bay leaf in a medium saucepan. Bring to a boil, reduce heat and simmer for 15 minutes, stirring occasionally. Season with salt and pepper. Set the sauce aside.

Preheat the oven to 350 degrees. Bring a large pot of water to a boil and add the lasagne. Cook for 12 to 15 minutes or until the lasagne is tender. Drain, and then lay the pieces out on a towel to dry.

For the filling, combine the cheeses, vegetables, herbs and pepper in a bowl. Spoon about 1/3 cup of the mixture onto each lasagne strip, spread it over the noodles and roll them up. Spread some of the sauce on the bottom of an oven proof baking dish and place the rolls, seam side down, in the dish.

Pour the remaining sauce over the rolls and cover with aluminum foil. Bake for 20 minutes, remove the foil and bake 15 to 20 minutes more, or until the rolls are heated all the way through. Serves 6.

Cooking time: 40-50 minutes; total preparation time: 1 hour and 20 minutes.