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-ounce jar spaghetti sauce

1/3 cup Parmesan cheese, grated

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

2.     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.

3.     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.

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

Servings: 6

Preparation Time: 1 hour

Baking Time: 40 minutes

Serving Ideas: Tossed salad and garlic bread.

Suggested Wine: Pair with Sauvignon Blanc or Chianti.