Low-fat vegetable lasagne roll-ups
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lasagne noodles |
| 2 | Broccoli, cooked 5 min, chop | |
| 2 | teaspoons | Basil |
| ¼ | cup | Chopped fresh parsley |
| 1 | Pepper to taste | |
| 1 | pounds | No-fat cottage cheese |
| 1 | 4-oz pkg shredded mozzarella | |
| 1 | Egg | |
| 2 | smalls | Onions, chopped |
| 1½ | teaspoon | Oregano |
| ½ | teaspoon | Garlic salt |
| 1 | 26-oz jar spaghetti sauce | |
Directions
Recipe by: F&D Preheat oven to 350. Cook lasagne til tender. Drain. Lay flat on towel to dry. Combine all other ingredients except the sauce. Spoon about ⅓ c. of mixture onto each noodle, leaving about 2" at end; roll up.
Spread some sauce in baking dish. Place rolls in dish seam-side down. Pour remaining sauce over rolls. Cover dish with foil and bake for 40 min.
Posted to MM-Recipes Digest V4 #195 by "Gary Griffin" <wanderergriff@...> on Jul 28, 1997
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