Yield: 6 servings
|1 pounds||Tofu cottage cheese|
|2 cups||Broccoli flowerets|
|1 cup||Mushrooms; chopped|
|2||Green onions; diced|
|2 tablespoons||Basil, fresh; chopped|
|1 teaspoon||Oregano, fresh; chopped|
|1 tablespoon||Parsley, fresh; chopped|
|2 cups||Marinara sauce|
|2 tablespoons||Nutritional yeast flakes|
Preheat oven to 375 deg F. Cook lasagna noodles in a large saucepan until tender but firm, 8-10 minutes.
Drain, rinse and keep in cold water until ready to use.
Mix remaining ingredients in a medium size bowl. Place one-twelfth of the mixture on each lasagna noodle and roll up to enclose filling.
Spray baking dish with nonstick cooking spray and place rolls seam-side down in dish.
Cover with marinara sauce and bake 20 minutes, covered. Remove cover, and bake 20 minutes more.
Sprinkle with nutritional yeast flakes.
From the files of DEEANNE