Lasagna Rolls

6 lasagna noodles cooked,drained
1/4 cup mozzarella cheese shredded
1/4 cup fontina cheese grated
1 cup broccoli flowerets cooked
1/2 cup mushrooms sliced
1/4 cup fresh parsley chopped
1/4 cup fresh basil chopped
1/4 cup fresh chives chopped
1 pound cottage cheese
1 15 oz jar spaghetti sauce
1/3 cup Parmesan cheese grated

Combine mozzarella, fontina, broccoli, mushrooms and herbs in food processor and chop coarsely. Add cottage cheese just to blend. Add more seasoning if desired.

Oil flat bottomed casserole large enough to hold rolled lasagne in one layer. Pour 1/2 inch of the spaghetti sauce on bottom of casserole.

Halve lasagna noodles. Spread each with herb-cheese mixture (about 1/4 cup on each half). Roll up and place seam side down in casserole. Cover with remaining sauce. Sprinkle with grated parmesan. Cover with foil.

Bake covered with foil 20 minutes in a 350-degree oven, then uncover and bake until brown and bubbly -- about 20 minutes more.

Per serving: 490 Calories; 9g Fat (16% calories from fat); 27g Protein; 75g Carbohydrate; 20mg Cholesterol; 663mg Sodium