• Box of lasagna noodles (any brand)
• 16 oz of fat free Ricotta Cheese
• 12 oz pkg low fat shredded mozzarella
• 1/4 cup grated parmesan or romano cheese
• 2 egg whites
• Jar of meat or marinara sauce of your choice [I’m a big fan of Ragu 6 Cheese Blend)
• 1 small box frozen or fresh chopped (baby) spinach (optional)
  (thaw & drain spinach if you decide to use frozen)

Cook lasagna noodles according to directions on package. Drain, rinse & set aside.

Mix all cheeses, spinach, & egg whites together.

Cover bottom of 9 x 13 baking dish with sauce.

Smooth out, one at a time, each lasagna noodle and thinly spread cheese mixture along the entire noodle except for an inch or two at the end. Roll the cheese filled noodle up from the opposite end so the plain end will close the roll nicely. Arrange all the rolls in the pan. Cover with amount of sauce that suits you (I like lots of sauce ).

Cover the top of the casserole with grated cheese & foil.

Bake 40 minutes. Let sit for 10 minutes or so before serving. And they are even better as leftovers!!! Enjoy!