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/2 cup part skim ricotta cheese
1 egg, beaten
1 oz shredded mozzarella cheese
2 tbls grated Parmesan cheese, divided
1/2 tsp each oregano leaves & basil leaves
Dash garlic powder
4 curly edged lasgna noodles, cooked according to package directions and drained
1/2 cup tomato sauce


Preheat oven to 350 degrees F. Spray 2 individual casseroles with non-stick cooking spray; set aside

In a small bowl combine ricotta cheese, egg, mozzarella cheese, 1 tbls Parmesan cheese, seasonings. Mix well.

Place cooked lasagna on a damp paper towel and spoon 1/4 of the cheese mixture lengthwise along the center of each noodle; starting from the narrow end, carefully roll each noodle to enclose filling.

Place 2 rolls in each sprayed casserole and spoon 2 tbls tomato sauce over each roll; sprinkle each roll with 3/4 tsp Parmesan cheese and bake until throughly heated, 35-40 minutes. Serve garnished with fresh Italian parsley leaves.

Serves 2.