Lasagna Rolls (Ww) - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350-degrees F.
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).
In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices.
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.
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.