Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 12 \N | Lasagna noodles |
| 1 pounds | Tofu cottage cheese |
| 2 cups | Broccoli flowerets |
| 1 cup | Mushrooms; chopped |
| 2 \N | 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