Lasagna Rolls

This is a spin off of a Gooseberry Patch recipe. Gooseberry Patch has become known in my house as the people who don't print a bad recipe. Ever. Problem is they're not usually something you'll want to eat on a diet. But I replaced as much of the "bad" stuff with "better" stuff. Still can't figure the points because I threw away the packages (and labels), but next time I will. These are gooooood.

12 lasagna noodles, whole wheat or whole grain
1 lb. lean ground beef
1 onion, chopped
1 clove garlic, minced
26-oz. jar of spaghetti sauce (No sugar added variety-mine is Ragu)
1/4 c. chicken broth
3 T. fresh parsley, chopped, OR 1 Tbsp. dried
1 c. Fat free ricotta cheese
2 c. Low-fat cottage cheese
1 c. shredded 2% cheese (any flavor)
1/3. c. fine, dry bread crumbs (Italian if you can find them)
1 tsp. Italian Seasoning
1/2 c. Parmesan cheese

Cook lasagna noodles according to package. Cut in half cross-wise (so they aren't so long). Set aside.

Brown hamburger, with onion and garlic. Add spaghetti sauce, broth, and parsley. Cover and simmer 10 minutes, then set aside.

Combine ricotta cheese, cottage cheese, cheese, bread crumbs, and seasonings, stirring well. Spread this cheese mixture evenly over the 24 pieces of noodles. Roll individual noodles up, jelly-roll fashion, starting at the narrow end. Place lasagna rolls, seam side down, in a lightly greased 9x13 baking dish. Pour meat sauce over top and sprinkle with Parmesan. Bake, covered, 375 degrees for 30 minutes. Uncover and bake 15 minutes more or until thoroughly heated.

Will figure points next time I make it, but eat it sparingly--there's a lot of cheese in this! Load up on the veggies!