Lasagna Roll-Ups

• 1/2 (16 oz.) pkg. lasagna noodles (12 noodles)
• 1 Tbsp. salad oil
• 1 (10 oz.) pkg. frozen, chopped broccoli, thawed and squeezed dry
• 2 Tbsp. minced onions
• 16 oz. Ricotta cheese
• 1/4 c. grated Parmesan cheese
• 1/2 tsp. salt
• 1 egg
• 1 (21 oz.) jar Italian sauce
• 1 (4 oz.) pkg. shredded Mozzarella cheese

1. Cook lasagna as label directs.
2. In a 2-quart saucepan over medium heat, in hot oil, cook broccoli and onions until tender. Remove pan from heat. Stir in Ricotta cheese, Parmesan cheese, salt and egg.
3. Preheat oven to 375u0b0.
4. Drain noodles; place in single layer on wax paper.
5. Evenly spread cheese mixture on each noodle.
6. Roll up each noodle, jelly roll fashion.
7. Into a 12 x 8-inch baking dish, spoon about 3/4 of the sauce.
8. Arrange rolled noodles, seam side down, in sauce. Top with Mozzarella cheese and remaining sauce.
9. Cover dish loosely with foil.
10. Bake until hot and bubbly, about 30 minutes.
11. Makes 6 servings.

lasagna noodles, salad oil, broccoli, onions, ricotta cheese, parmesan cheese, salt, egg, italian sauce, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943322 (may not work)