Lasagna Rolls

• 6 lasagna noodles, cooked and drained
• 1/4 c. Mozzarella cheese, shredded
• 1/4 c. Frontina cheese, grated
• 1 c. broccoli flowerets, cooked
• 1/2 c. mushrooms
• 1/4 c. fresh parsley
• 1/4 c. fresh basil
• 1/4 c. fresh chives
• 1 lb. cottage cheese
• 1 (15 oz.) jar spaghetti sauce
• 1/3 c. Parmesan cheese, grated

1. Combine cheeses, broccoli, mushrooms and herbs in food processor or chop coarsely.
2. Add cottage cheese just to blend.
3. Add more seasoning if desired.
4. Oil flat bottomed casserole large enough to hold rolled lasagna in one layer.
5. Pour 1/2 inch of the spaghetti sauce on bottom of casserole.
6. Halve lasagna noodles. Spread each with herb cheese mixture.
7. Roll up and place seam side down in casserole.
8. Cover with remaining sauce.
9. Sprinkle with grated Parmesan.
10. Cover with foil.
11. Bake covered with foil 20 minutes in a 350u0b0 oven, then uncover and bake until brown and bubbly, about 20 minutes more.
12. Yield:
13. 6 servings.
14. Carbohydrate 75 g, protein 27 g, fat 9 g, calories 494.

lasagna noodles, mozzarella cheese, frontina cheese, broccoli flowerets, mushrooms, fresh parsley, fresh basil, fresh chives, cottage cheese, spaghetti sauce, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302317 (may not work)