Cheesy Spinach Lasagna Rolls

• 8 lasagna noodles
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 3/4 cup milk
• 1 tsp. dried oregano leaves, divided
• 1 tsp. dried basil leaves, divided
• 1 egg, beaten
• 1 container (15 oz.) POLLY-O Original Ricotta Cheese
• 1/3 cup KRAFT Grated Parmesan Cheese
• 1/2 tsp. garlic powder
• 2 cups spinach leaves, chopped
• 1 large carrot, cut into thin matchlike sticks Target 2 lb For $3.00 thru 02/06

1. Heat oven to 375F.
2. Cook noodles as directed on package, omitting salt.
3. Drain.
4. Mix soup, milk, 1/2 tsp.
5. oregano and 1/2 tsp.
6. basil in medium bowl; set aside.
7. Mix egg, ricotta, Parmesan, garlic powder, remaining oregano and remaining basil.
8. Spread 1/4 cup onto each noodle; top evenly with spinach and carrots.
9. Roll up tightly; place, seam-sides down, in 13 x 9-inch baking dish.
10. Pour soup mixture over roll-ups; cover with foil.
11. Bake 30 min.
12. Uncover; bake 5 min.
13. or until heated through.

noodles, condensed cream, milk, oregano, basil, egg, ricotta cheese, parmesan cheese, garlic powder, spinach leaves, carrot

Taken from www.kraftrecipes.com/recipes/cheesy-spinach-lasagna-rolls-161331.aspx (may not work)