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| 12 | lasagna noodles |
| 1 x ca. 450 g | Tofu cottage cheese |
| 2 Tasse | Broccoli flowerets |
| 1 Tasse | Mushrooms chopped |
| 2 | Green Onions diced |
| 2 Esslöffel | Basil, fresh; chopped |
| 1 Teelöffel | Oregano, fresh; chopped |
| 1 Esslöffel | Parsley fresh, chopped |
| 2 Tasse | Marinara sauce |
| 2 Esslöffel | Nutritional yeast flakes |
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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
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