1/2 lb. lasagna noodles
1 lb. Ricotta
8 oz. Mozzarella
1 lb. cooked, chopped broccoli
1 c. mushrooms
1/2 c. chopped onions
2 tsp. basil
1/4 c. parsley
Homemade tomato sauce

Cook lasagna until tender; drain. Combine cheeses, broccoli, onions, mushrooms and herbs in bowl. Spoon 1/3 cup of mix onto each lasagna strip and spread over noodles. Roll up noodle. Spread some sauce in pan.

Place noodles in pan seam side down. Pour remaining sauce over rolls. Cover with foil. Bake for 20 minutes in moderate oven. Add more Mozzarella, if you like, and bake 20 minutes more.