Yum! Yum! Yum! These are SO good!
1/2 of a 16 oz. package of lasagna (10-12 pieces)
1 – 8 oz. package cream cheese, softened
1/4 cup butter, softened
1 egg, slightly beaten
1 -15 oz. container ricotta (go with low-fat…save where you can)
1 cup mozzarella cheese
1/4 cup Parmesan cheese
2 T Italian seasoning
2-3 garlic cloves, minced
1/2 t salt
1/4 t pepper
1 jar of spaghetti sauce or make your own
Prepare sauce, if you’re making your own. Cook and drain the lasagna noodles. Be careful not to overcook them because they’ll get some time to finish up in the oven. Soften butter and cream cheese together in the microwave to soften for mixing (30 seconds at a time and stir between). Combine all of the remaining ingredients (seasonings, cheeses, etc.) in a bowl. Mix well.
Spray baking dish with cooking spray and put 1/4 cup of sauce in the bottom to coat. Lay a noodle out on a dinner plate and place a thin layer of filling over the top. I use a rubber spatula to smooth it out, and it works well. You’ll have to experiment with the amounts. I would guess that it’s around 3 T or so. If you have a little filling left at the end or an extra noodle, the world won’t come to an end. Just go for good coverage of the filling without being too thick. Roll them up and place in the baking dish. Prepare remaining rolls following the same process. Top rolls with remaining sauce. Make sure no noodle edges are exposed (not covered in sauce) or they will get hard. Bake uncovered at 350 for 50-60 minutes. Top with mozzarella during the last 5-10 minutes, if you can handle more cheese.