Lasagna Rolls (Ww)

• 1 cup part-skim ricotta cheese
• 2 eggs, beaten
• 2 ounces mozzarella cheese, shredded (I use part-skim)
• 4 tablespoons parmesan cheese, shredded, divided
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1 dash garlic powder
• 8 lasagna noodles, cooked according to package directions
• 1 cup tomato sauce

1. Preheat oven to 350-degrees F.
2. Spray individual casseroles with Pam and set aside (or use a larger baking pan large enough for all lasagna rolls to fit in one pan (13 x 9).
3. In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices.
4. On a damp towel or plastic wrap place one lasagna noodle - spoon 1/8th of the cheese mixture lengthwise in center of noodle, and roll noodle starting with narrow end to enclose filling. Repeat with remaining noodles and cheese mixture.
5. Place 2 rolls in each prepared baking dish (or in the larger pan) and spoon 2 tablespoons of tomato sauce over each roll; sprinkle with 3/4 teaspoon of Parmesan and bake for 30-45 minutes (if using the larger pan it will take longer to cook - 45-60 minutes). Garnish with parsley if desired.

ricotta cheese, eggs, mozzarella cheese, parmesan cheese, oregano, basil, garlic powder, lasagna noodles, tomato sauce

Taken from www.food.com/recipe/lasagna-rolls-ww-316072 (may not work)