1/2 c part-skim ricotta cheese
1 egg, beaten
1 oz shredded mozzarella cheese
2 Tbsp grated parmesan cheese, divided
1/8 tsp oregano leaves
1/8 tsp basil leaves
Dash garlic powder
4 curly edged lasagna noodles (12"x3" pieces), cooked according to directions on package
1/2 cup tomato sauce
Garnish
Italian (flat leaf) parsley leaves
Preheat oven to 350. Spray 2 individual casseroles with non-stick cooking spray.
In small bowl combine ricotta cheese, egg, mozzarella cheese, 1 Tbsp parmesan cheese, and the seasonings. Mix well.
Place cooked lasagna on a damp towel and spoon 1/4 of the cheese mixture lengthwise along the center of each noodle; starting from narrow end, carefully roll each noodle to enclose filling.
Place 2 rolls in each sprayed casserole with 3/4 tsp parmesan cheese and bake until thoroughly heated, 35-40 minutes. Serve garnished with parsley.
