1/2 (16 oz.) pkg. lasagna noodles (12 noodles)
1 tbsp. salad oil
1 (10 oz.) pkg. frozen chopped broccoli, thawed & squeezed dry
2 tbsp. minced green onions
1 (16 oz.) container Ricotta cheese
1 egg
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1 c. shredded Mozzarella cheese
Spaghetti sauce

Cook lasagna noodles according to package directions. In 2 quart pan over medium heat, cook broccoli and green onions in hot oil until tender, 5 minutes. Remove from heat and stir in Ricotta cheese and 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 noodle. Roll up each noodle jelly roll fashion. Spoon about 3/4 of sauce into 12"x8" baking dish. Arrange rolled up noodles, seam side down, in sauce. Top with Mozzarella cheese and remaining sauce. Cover dish loosely with foil and bake 30 minutes or until hot and bubbly and cheese is melted. Serves 6.