Please help yourself to this nutritious, low fat recipe, compliments of Ronda.
Don't forget to check back often.... (please note - Legal stuff at bottom of the page)

Tuna Broccoli Rolls

This recipe will yield 12 servings of approx. 5-1/3 oz each.

Each serving contains approx. 136 calories.

12 uncooked lasagne noodles 1 10-oz package frozen cut broccoli, thawed and drained 1 6.5-oz can water-packed tuna, drained and flaked 1 4.5-oz jar sliced mushrooms, drained 2 Tbl. reduced-calorie margarine 1/4 cup flour 1-1/2 cup nonfat milk 1 cup chicken broth 2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves 1/4 tsp. salt 1/8 tsp. pepper 1/2 c shredded lowfat cheddar cheese

Cook lasagne noodles to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in medium bowl combine broccoli, tuna and mushrooms; mix well Melt margarine in medium saucepan over low heat. Stir in flour to make a paste; add milk and cook until mixture is smooth and bubbly, stirring constantly. Stir in remaining sauce ingredients except cheese. Cook over medium heat for 5 to 8 minutes until sauce is thickened, stirring constantly. Stir half of sauce (1 cup) into broccoli mixture; mix well.Spread each cooked lasagne noodle with about 2 heaping tablespoons broccoli mixture. Roll up each noodle; place in ungreased 13x9-inch (3-quart) baking dish. Spoon remaining sauce over rolls; cover.Bake at 350 degrees for 25 to 35 minutes until thoroughly heated. Remove cover and sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted.