1/2 of 16 oz. pkg. lasagna noodles (12)
1 tbsp. salad oil
1 (10 oz.) pkg. frozen chopped broccoli, thawed and squeezed dry
2 tbsp. minced green onions
1 (15 to 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)

1. Cook lasagna noodles as label directs.

2. 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.

3. 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.