Low-Fat `creamed' Greens and Onions
INGREDIENTS:
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
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.