1/2 (16 oz.) pkg. lasagna noodles (12 noodles)
1 tbsp. salad oil
1 (10 oz.) pkg. frozen chopped broccoli, thawed and squeezed dry
2 tbsp. minced green onions
1 (15-16 oz.) container Ricotta cheese (2 c.)
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1 egg
1 (21 oz.) jar Italian cooking sauce
1 (4 oz.) pkg. shredded Mozzarella cheese (1 c.)

About 1 1/4 hours before serving:

Cook lasagna noodles as label directs. Meanwhile, in 2-quart saucepan over medium heat, in hot salad oil, cook broccoli and green onions until tender, about 5 minutes, stirring frequently. Remove saucepan from heat. Stir in Ricotta cheese, 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 lasagna noodle. Roll up each noodle jelly-roll fashion.

Into 12x8-inch baking dish, spoon about 3/4 of Italian cooking sauce. Arrange rolled noodles, seam-side down, in sauce. Top with Mozzarella cheese and remaining sauce. Cover dish loosely with foil; bake 30 minutes or until hot and bubbly and cheese is melted. Makes 6 main-dish servings.