|Water/Nonfat chicken broth||1⁄4 Cup (4 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Teaspoon|
|Dried basil leaves||1⁄2 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Low sodium tomato sauce||2 Cup (32 tbs)|
|Chopped broccoli||3 Cup (48 tbs), steamed|
|Non fat parmesan cheese||1⁄4 Cup (4 tbs)|
|Nonfat skim ricotta cheese/Cottage cheese||1 Cup (16 tbs)|
|Black pepper||1⁄2 Teaspoon|
|Lasagna noodles||6 , cooked until al dente and well drained in a colander|
Heat water or broth in a saucepan over medium heat.
Add green pepper, onion, and mushrooms.
Cook and stir over medium heat for 5 minutes or until vegetables are lightly browned.
Add more liquid during this process if necessary.
Add parsley, basil, oregano, thyme, and tomato sauce.
Simmer over very low heat for 10 minutes.
Preheat oven to 350 degrees.
Combine broccoli, Parmesan cheese, ricotta cheese, and black pepper.
Spread broccoli filling in an even layer over each lasagne noodle.
Roll up each lasagne noodle like a jelly roll.
Place rolled-up noodles in a 9-by-13-inch baking dish.
Pour tomato sauce over roll-ups.
Bake for 20 minutes.