1/2 lb. lasagna
1 lb. low fat Ricotta cheese
4 oz. part skim Mozzarella cheese
2 sm. broccoli stalks, cooked 5 min. then coarsely chop (2 c.)
1 c. finely sliced mushrooms
2 green onions, finely chopped
1 1/2 tsp. oregano
1/4 c. chopped parsley
Fresh ground pepper
Use jarred sauce or homemade spaghetti sauce

Preheat oven to 350 degrees. Cook lasagna 12-15 minutes. Lay pieces on towel to dry. Filling: combine cheese, vegetable, herbs, and pepper in a bowl. Spoon 1/3 cup of mixture onto each noodle then roll up. Spread sauce on bottom of baking dish and over rolls. Cover with aluminum foil. Bake 20 minutes. Remove foil and bake 15-20 minutes longer.