|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Shredded mozzarella cheese||1 Ounce|
|Grated parmesan cheese||2 Tablespoon|
|Garlic powder||1 Dash|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Flat leaf italian parsley||4|
Preheat oven to 350Â°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 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.