12 lasagna noodles
2 tbsp. butter
3/4 c. chopped onion
1 1/4 c. cottage cheese
1 1/2 c. (6 oz.) shredded cheddar cheese
1 (10 oz.) pkg. frozen chopped broccoli, cooked & well drained
1/4 tsp. seasoned salt
1/8 tsp. garlic powder
1/8 tsp. pepper
1/2 c. grated Parmesan cheese
1 tbsp. flour
2 (8 oz.) cans pizza sauce

Cook lasagna noodles according to package directions; cool in large bowl of cold water; set aside.

Saute onion in butter until tender, about 3 minutes; set aside.

Beat cottage cheese in small mixing bowl on high speed of mixer until almost smooth, about 5 minutes. Reserve 1/4 cup of cheddar cheese; beat remaining cheese into cottage cheese until almost smooth. Mix in broccoli, seasoning and onion. Combine Parmesan cheese and flour; set aside.

Preheat oven to 350 degrees. Remove lasagna noodles from water one at a time; pat dry with paper toweling. Spread with 1/4 cup cheese filling. Sprinkle with Parmesan cheese mixture. Roll up jelly roll fashion. Repeat with remaining noodles. Spread a small amount of pizza sauce in bottom of a 2-quart rectangular baking dish. Arrange roll ups in dish. Cover with remaining sauce. Bake 30 minutes or until hot and bubbly. Remove from oven and sprinkle with reserved cheddar cheese. Return to oven and bake just until cheese is melted, about 3 minutes. Serve immediately.