12 lasagne
1 lb. part skim ricotta cheese
4 oz. part skim Mozzarella, shredded
2 sm. broccoli stalks, steamed for 5 minutes, drained and chopped (about 2 c.)
1 c. sliced fresh mushrooms
2 scallions, trimmed and chopped
2 tbsp. chopped fresh basil or 2 tsp. dried basil
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1/4 c. chopped fresh parsley

TOMATO SAUCE:

2 tbsp. safflower oil
1 onion, coarsely chopped
2 sm. carrots, peeled and coarsely chopped
2 celery stalks, trimmed and coarsely chopped
2 garlic cloves, thinly sliced
3 tbsp. chopped fresh basil or 1 tbsp. dried basil
Freshly ground black pepper
1 bay leaf
2/3 c. Madeira
2 1/2 lb. ripe tomatoes, peeled, seeded and chopped or 28 oz. unsalted canned whole tomatoes, drained and chopped
2 tbsp. tomato paste
1/2 c. unsweetened applesauce
3 tbsp. freshly grated Parmesan cheese

To make the sauce, pour the oil into a large, heavy bottomed saucepan over medium high heat. Add the onion, carrot, and celery. Saute the mixture, stirring frequently, for 2 minutes. Add the garlic and cook for 1 minute more. Stir in the basil, pepper, bay leaf and Madeira. Bring the liquid to a boil and cook it until it is reduced by about half, 2-3 minutes. Add the tomato, tomato paste, and applesauce. As soon as the liquid returns to a boil, reduce the heat to low and gently simmer the sauce for 30-35 minutes. Remove the bay leaf and transfer the sauce to a food processor or blender. Puree the sauce and return it to the saucepan. Stir in the grated Parmesan cheese and set the pan aside.

Preheat the oven to 350 degrees. Add the lasagne to 4 quarts of boiling water with 2 teaspoons of salt. Start testing the pasta after 12 minutes and cook it until it is al dente. Drain the pieces and spread them on a clean dish towel to dry.

In a large bowl, mix the Ricotta, Mozzarella, broccoli, mushrooms, scallions, basil, oregano, and parsley.

To assemble the dish, spread 1 cup of the tomato sauce over the bottom of an 11 x 13 inch baking pan. Spread about 1/4 cup of the cheese and vegetable mixture over a lasagne strips; starting at one end, roll up the strip. Place the roll, seam side down, in the baking pan. Repeat the process with the remaining lasagne strips and filling. Pour the rest of the sauce over the rolls and cover the pan tightly with aluminum foil. Bake the rolls for 20 minutes, then remove the foil and bake them for 15-20 minutes more. Serve the lasagne roll-ups piping hot from the pan.