Broccoli Cheese Lasagna Rolls

12 lasagna noodles
1 tablespoon vegetable oil
10-ounce package frozen chopped broccoli, thawed and squeezed dry
2 tablespoons minced green onions
2 cups 2% cottage cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1 egg
14-ounce jar spaghetti sauce
1/2 cup water
1 cup (4 ounces) shredded mozzarella cheese

About 1 1/2 hours before serving, cook lasagna noodles according to package directions.

In a 2-quart saucepan over medium heat, add oil and cook broccoli and onions until tender, about 5 minutes, stirring frequently. Remove saucepan from heat.

Stir in cottage cheese, parmesan cheese, salt and egg.

Drain lasagna and place in single layer on waxed paper. Evenly spread some cheese mixture on each lasagna noodle. Roll up each noodle jelly roll fashion. In a bowl, mix spaghetti sauce with water.

Spoon 3/4 of sauce into an 11x7-inch pan which has been sprayed with non-stick coating. Arrange rolled noodles, seam side down, in sauce. Top with mozzarella cheese and remaining sauce. Cover pan loosely with foil.

Bake 30 minutes or until bubbly and cheese melts.

Servings: 6
From: Eleanor Magrum, Braddock, ND
Source: North Dakota Wheat Commission