Judy I got this receipe from either Catelli's Pasta Book or Cdn Living Magazine, cant remember which. Hope this is what youre looking for.

Lazana Rollups

Green and White Lasagna Rolls
(This could also be made layered in a pan, rather than as rolls)

8 lasagna noodles
2 egg whites, lightly beaten
1 (15-ounce) container reduced-fat ricotta cheese (see note)
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1 (10-ounce) package frozen chopped broccoli OR spinach, thawed
and drained
1/4 cup snipped fresh chives
1 1/2 cups reduced-fat spaghetti sauce
1/2 cup (2 ounces) finely shredded reduced-fat
mozzarella cheese
Snipped fresh chives (optional)

Cook the lasagna noodles according to the directions on the package. Drain and set aside. Meanwhile, in a large bowl, stir together the egg whites, ricotta cheese, Parmesan cheese and salt. Set the cheese mixture aside. Lightly spray an unheated large skillet with olive oil no-stick spray. Add the broccoli and chives. Cook and stir over medium heat for 5 minutes. Add the broccoli mixture to the cheese mixture. Stir until well combined. Preheat the oven to 350 degrees.

Spread a thin layer of the spaghetti sauce in the bottom of a 12-by-7 1/2-by-2-inch baking dish. To assemble, place one noodle on a piece of wax paper. Then place 1/4 cup of the broccoli mixture in a mound 1/4 inch from a short end. Roll the noodle around the broccoli mixture. Place the roll-up, seam side down, in the baking dish. Repeat making
roll-ups with the remaining noodles and broccoli mixture. Pour the remaining spaghetti sauce over the roll-ups in the baking dish. Sprinkle with mozzarella cheese on top and cover with foil. Bake for 35 to 45 minutes until bubbly. If desired, garnish with the chives.

Makes 8 roll-ups; 4 servings.

Note: Use reduced-fat rather than fat-free ricotta cheese, because the fat-free cheese becomes too runny when heated.

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