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6 lasagna noodles
1 (10 oz.) pkg. frozen chopped
1/2 lb. lean ground beef
1 medium onion, chopped
1 c. low-fat cottage cheese
1 beaten egg yolk
1 tsp. dried oregano
1 tsp. dried basil
1 clove garlic
1/4 tsp. salt
1 (15 oz.) can tomato-herb
1/4 c. grated Parmesan cheese

Cook noodles according to package; drain. Thoroughly
drain spinach, pressing out excess water. In 1 1/2 quart
casserole microcook spinach, covered, on High for 7 to 9
minutes, stirring once. Drain. Crumble beef into dish, add
onion, microcook on High, uncovered, for 3 to 5 minutes, stir
twice to break beef. Drain fat. Stir together cottage cheese,
egg yolk, oregano, basil, garlic and salt. Stir this mixture
and meat mixture into spinach. Spread some spinach mixture
onto each lasagna noodle. Roll up jell roll style, starting
with one short end. Place, seam side down, in a 10 x 6 x
2-inch baking dish. Pour tomato-herb sauce over rolls.
Microcook, uncovered, on High for 10 to 12 minutes or until
heated through, rotating twice. Serve sprinkled with Parmesan
cheese. Serves 6.

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