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

Cook lasagne noodles as directed. In 2-quart saucepan over medium heat in hot oil, cook broccoli and 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 on waxed paper. Evenly spread some cheese mixture on each noodle and roll up each noodle. Into 12x8 baking dish spoon about 3/4 cup Italian cooking sauce. Arrange rolled noodles, seam side down into sauce. Top with Mozzarella cheese and remaining sauce. Cover dish loosely with foil. Bake 30 minutes. Serves 6.