We had these for dinner last night and they were O-so-good!
1 egg, beaten
15 oz. Ricotta Cheese
2 cups shredded cheese (I used Mozzerella)
1 Tbsp. Italian seasoning
1 jar (26 oz.) spaghetti sauce, divided
16 lasagna noodles, cooked
1/4 cup Grated Parmesan Cheese
HEAT oven to 375ºF.
MIX first 4 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.