1/2 cup part skim ricotta cheese
1 egg, beaten
1 oz shredded mozzarella cheese
2 tbls grated Parmesan cheese, divided
1/2 tsp each oregano leaves & basil leaves
Dash garlic powder
4 curly edged lasagna noodles, cooked according to package directions and
1/2 cup tomato sauce
Preheat oven to 350 degrees F. Spray 2 individual casseroles with non-stick
cooking spray; set aside
In a small bowl combine ricotta cheese, egg, mozzarella cheese, 1 tbls Parmesan
cheese, seasonings. Mix well.
Place cooked lasagna on a damp paper towel and spoon 1/4 of the cheese mixture
lengthwise along the center of each noodle; starting from the narrow end,
carefully roll each noodle to enclose filling.
Place 2 rolls in each sprayed casserole and spoon 2 tbls tomato sauce over each
roll; sprinkle each roll with 3/4 tsp Parmesan cheese and bake until thoroughly
heated, 35-40 minutes. Serve garnished with fresh Italian parsley leaves.
Serves 2 - 2 rolls each 8 points