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     Title: Low-Fat Vegetable Lasagne Roll-Ups
Categories: pasta
     Yield: 1 servings

   1/2 lb lasagne noodles
     2    broccoli, cooked 5 min, chop
     2 ts basil
   1/4 c  chopped fresh parsley
     1    pepper to taste
     1 lb no-fat cottage cheese
     1    4-oz pkg shredded mozzarella
     1    egg
     2 sm onions, chopped
 1 1/2 ts oregano
   1/2 ts garlic salt
     1    26-oz jar spaghetti sauce

 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 1/3 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.


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