Serves: 6. Cooking time: 35-40 minutes. total preparation time: 1 hour.

1/2 lb. lasagne
1 lb. lowfat Ricotta cheese
4 oz. part-skim Mozzarella cheese
2 sm. broccoli stalks, steamed for 5 minutes, drained and chopped (about 2 c.)
1 c. sliced fresh mushrooms
2 scallions, chopped or 2 tbsp. freshly cut chives
1/4 c. mixed and chopped fresh basil and oregano, or 2 tsp. dried of each
1/4 c. chopped fresh parsley

FRESH TOMATO SAUCE:

4 lg. tomatoes, peeled, seeded and chopped
1 1/2 tbsp. chopped fresh basil, or 1 tsp. dried
1 tbsp. chopped fresh oregano, or 1 tsp. dried
1 garlic clove, finely chopped
3 tbsp. tomato paste
1 sm. bay leaf
Freshly ground black pepper

To make the sauce, combine the tomatoes, basil, oregano, garlic, tomato paste, bay leaf and pepper to taste in a saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside.

Preheat the oven to 350 degrees. Bring a large pot of water to a boil, and add the lasagne. Cook for 12-15 minutes, or until the lasagne is tender. Drain, and then spread the pieces out on a towel to dry.

In a bowl, combine cheeses, vegetables, herbs. Spread 1/2 cup of the tomato sauce in the bottom of an 11 x 13 inch baking pan. Spoon 1/3 cup of the vegetable-cheese filling onto a strip of lasagne, and roll up jelly roll fashion. Place the roll, seam side down, in the baking pan. Repeat. Pour the rest of the sauce over the lasagne rolls, and bake for 35-40 minutes. Note: Serve with an endive and watercress salad, a loaf of crusty bread and a dry red wine.