Place noodles in a 28 x 18 cm (11 x 7-inch baking dish
Cover with boiling water and let stand about 8 minutes or until soft.
Drain and spread on flat surface.
Preheat oven to 180oC (350oF).
Heat oil in a skillet over medium heat.
Sautï¿½ mushrooms and garlic 3 minutes, or until soft.
Add tomatoes and thyme.
Simmer 10 minutes to thicken.
Mix the filling ingredients together in a bowl.
Divide filling evenly among the 8 noodles and spread along the length of each noodle.
Roll up noodles and place in baking dish.
Pour sauce over noodles and cover.
Bake 40 minutes, or until filling is set.
Let stand 5 minutes before serving.
Microwave Method: Prepare rolls as directed above and place in microwaveable dish. Pour sauce over rolls, cover and cook in microwave oven on medium-high (70%) for 10 minutes, or until filling is set.
Makes: 4 servings.
Preparation: 15 minutes
Cooking: 40 minutes (10 minutes in microwave).
5 mL (1 tsp) vegetable oil
6 mushrooms, sliced
1 garlic clove, mincedv
1 540 mL (19 oz) can tomatoes, undrained
5 mL (1 tsp) thyme, dried
1 egg, beaten
3 hard-cooked eggs, peeled and chopped
175 mL (3/4 cup) Cottage Cheese
125 mL (1/2 cup) Mozzarella cheese, shredded part-skim
50 mL (1/4 cup) Parmesan cheese, grated
30 mL (2tbsp) parsley, chopped