Low-Fat Vegetable Lasagne Roll-Ups

• 1/2 pound lasagna noodles
• 2 each broccoli florets cooked 5 minutes, chopped
• 2 teaspoons basil
• 1/4 cup parsley leaves fresh, chopped
• 1 x black pepper to taste
• 1 pound cottage cheese no-fat
• 4 ounces mozzarella cheese shredded
• 1 each eggs
• 2 each onions chopped
• 1 1/2 teaspoon oregano
• 1/2 teaspoon garlic salt
• 26 ounces spaghetti sauce jar

1. Preheat oven to 350F (180C).
2. Cook lasagne til tender.
3. Drain.
4. Lay flat on towel to dry.
5. Combine all other ingredients except the sauce.
6. Spoon about 13 cup of mixture onto each noodle, leaving about 2 inches at end; roll up.
7. Spread some sauce in baking dish.
8. Place rolls in dish seam-side down.
9. Pour remaining sauce over rolls.
10. Cover dish with foil and bake for 40 minutes.

lasagna noodles, broccoli, basil, parsley, black pepper, cottage cheese, mozzarella cheese, eggs, onions, oregano, garlic salt

Taken from recipeland.com/recipe/v/low-fat-vegetable-lasagne-roll--1748 (may not work)