This lasagna recipe is incredibly easy and doesn’t take long to prepare! I found a recipe online and tweaked it a little bit to use what I had on hand in the kitchen, but you can find the original recipe here: http://www.primaverakitchen.com/skinny-lasagna-rolls/
7 whole wheat lasagna noodles
15 oz part-skim ricotta cheese or cottage cheese (We used ricotta cheese this time, but next time I’m going to try cottage cheese instead!)
1/4 cup grated Parmesan cheese
2 Tbs oregano (original recipe called for parsley instead, but I had oregano on hand)
1/2 tsp garlic (optional if you love that garlic as much as I do)
Salt & Pepper to taste
4 cups tomato sauce (I just used 4 8 oz cans and it was probably a little too much for us)
2 cups part-skim mozzarella cheese
First, cook the lasagna noodles according to the directions on the package. In a bowl, mix up the ricotta (or cottage cheese), egg, Parmesan cheese, oregano, garlic, and some salt & pepper.
Preheat the oven to 375 degrees. Spread 1 cup of the tomato sauce in the bottom of a baking dish. Lay out the cooked noodles flat on a cutting board and spread about 3 Tbs of the ricotta/cottage cheese mixture on each noodle, then spread about 2 Tbs of tomato sauce on each noodle.
Pour the remaining tomato sauce (or as much as you’d like) on top of the noodles, then sprinkle some mozzarella and Parmesan cheese on top. I just used Parmesan cheese on top as I didn’t have enough mozzarella left over.