1/2 c. skim ricotta cheese
1 egg, beaten
1 oz. shredded mozzarella
2 tbsp. Parmesan, divided
1/8 tsp. oregano, basil & garlic powder
4 curly edge lasagna noodles
1/2 c. tomato sauce
Parsley leaves to garnish

Preheat oven to 350 degrees. Spray 2 individual casserole pans with cooking spray; set aside.

In a small bowl combine ricotta, egg, cheese and Parmesan and seasoning; mix well. Set aside.

Cook lasagna. Place on a damp towel and spoon 1/4 cheese mixture lengthwise along center of noodle, starting with narrow end, carefully roll to enclose filling. Place 2 rolls in casserole pan and spoon 2 tablespoons sauce over each roll. Sprinkle with Parmesan. Bake 35-40 minutes. Garnish with parsley.