Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     lasagna noodles -- cooked,drained
     1/4           cup  mozzarella cheese -- shredded
     1/4           cup  fontana 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

Preparation:

Combine mozzarella, Fontana, 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 lasagna 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.

Nutritional Information:

503 Calories (kcal); 9g Total Fat; (15% calories from fat); 26g Protein; 79g Carbohydrate; 14mg Cholesterol; 772mg Sodium