Cheesy Lasagna Rolls

As of late, I've had a colossal craving for Italian foods. Looking through some blogs, I tried out a wonderful recipe for Spinach Lasagna rolls, but sadly, I dislike Spinach. Regardless, I had to play with skinnytaste.com's recipe.

Prep: 10 minutes / Cook: 50 minutes / Serves: 8

Ingredients
16oz fat free ricotta cheese
3-4oz reduced fat mozarella cheese (I used 4 servings of mine, which was 104g. D:)
2oz romano cheese
1 jar tomato sauce (I got ragu, sugarfree.)
8 lasagna noodles (My choice was Ronzoni Healthy Harvest)
1 egg
Salt (to taste)
Pepper (to taste)
Garlic power (to taste)

Directions

1. Preheat your oven to 350 and prepare 8 lasagna noodles as it's package informs you.

2. In a medium sized bowl, mix together the ricotta, half of the mozarella cheese, egg, and finally the romano, salt, pepper and garlic powder to taste.

3. In a medium sized baking pan, coat the bottom with a thin layer of sauce.

4. Take one lasagna noodle and spoon in an eighth of the cheese mix across the center of the noodle. Roll the noodle and lay in the sauce pan, seam side down. Repeat for each noodle.

5. Once all of the cheese rolls are in place, coat the rolls with the remaining sauce and sprinkle the remaining amount of mozarella cheese over them as well.

6. Cover the pan with tinfoil and bake for 40 minutes.

Enjoy!

WW P+: 5 (1 roll per serving)