12 lasagne noodles (from a 1 pound pkg.)
16 oz. cream style cottage cheese
1 (3 or 4 oz.) pkg. cream cheese
2 eggs
1/2 tsp. salt
16 oz. jar meatless spaghetti sauce
1 (8 oz.) pkg. sliced Mozzarella cheese
1/4 c. chopped parsley
1 tsp. leaf basil, crumbled

Slide lasagna noodles, one at a time, into a kettle of boiling salted water. Cook, following label directions; drain. Return to kettle. Cover with cold water. combine cottage and cream cheeses in a medium size bowl; beat in eggs, parsley, basil, and salt. Lift noodles, one at a time, from water; drain on paper toweling. Spread with 1/4 cup of the cheese filling; roll up, jelly roll fashion. Place, seam side down, in a large shallow baking dish; spoon spaghetti sauce over rolls; cover dish. Bake in moderate oven (350 degrees) for 40 minutes. Uncover. Cut Mozzarella cheese into strips; arrange over rolls in a dish. Bake 5 minutes longer or until cheese melts.