Lasagna Rolls (Ww)

This is a very good old Weight Watchers recipe (when they had exchanges) but I think if following the WW flex plan it is about 9 points. Recipe source: Weight Watchers Quick Start Program Book

• Ready In: 1 hr
• Serves: 4

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

Directions

1. Preheat oven to 350-degrees F.
2. 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).
3. In a bowl combine ricotta, mozzarella, 2 tablespoons Parmesan and spices.
4. 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.
5. 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.