1/2 part skim Ricotta cheese
1 egg, beaten
1 oz. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese, divided
1/8 tsp. each oregano leaves and basil leaves
Dash garlic powder
4 curly edge lasagna noodles (12x3 inch pieces) cooked according to pkg. directions and drained
1/2 c. tomato sauce

GARNISH:

Italian (flat leaf) parsley leaves

Preheat oven to 350 degrees F. Spray 2 individual casseroles with nonstick cooking spray; set aside. In small bowl, combine Ricotta cheese, egg, Mozzarella cheese, 1 tablespoon Parmesan cheese and the seasonings, mixing 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 the center of each noodle to enclose filling.

Place 2 rolls in each sprayed casserole and spoon 2 tablespoons sauce over each roll; sprinkle each roll with 3/4 teaspoon Parmesan cheese and bake until thoroughly heated, 35 to 40 minutes. Serve garnished with parsley.

Makes 2 serving, 2 rolls each.