Mini Spinach Lasagna Roll-Ups

• 1 tub (500 g) light ricotta cheese
• 1 pkg. (300 g) frozen chopped spinach, thawed, drained and squeezed dry
• 1/2 cup Kraft 100% Parmesan Aged Grated Cheese
• 2 cloves garlic, minced
• 1/2 tsp. Italian seasoning
• 1 egg
• 8 lasagna noodles, cooked, cooled
• 1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce, divided
• 3/4 cup Touch of Philadelphia Shredded Creamy Mozza Cheese

1. Heat oven to 350F.
2. Mix first 6 ingredients until blended.
3. Pat noodles dry with paper towel; cut crosswise in half.
4. Spread with ricotta mixture to within 1 inch of 1 short end of each, adding about 3 Tbsp.
5. to each; roll up starting at opposite end.
6. Cut each roll-up in half.
7. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray.
8. Top each with 1 tsp.
9. pasta sauce; sprinkle with mozzarella.
10. Bake 18 to 20 min.
11. or until roll-ups are heated through and mozzarella is melted.
12. A few minutes before roll-ups are done, heat remaining pasta sauce.
13. Serve roll-ups with warm sauce.

light ricotta cheese, cheese, garlic, italian seasoning, egg, lasagna noodles, pasta sauce, philadelphia

Taken from www.kraftrecipes.com/recipes/mini-spinach-lasagna-roll-ups-176393.aspx (may not work)