Ingredients
12
uncooked lasagna noodles
1
container (8 oz) whipped cream cheese spread
1/2
cup shredded mozzarella cheese (2 oz)
1/4
cup chopped fresh basil leaves
1
teaspoon Italian seasoning
1/2
teaspoon garlic powder
3
cups tomato pasta sauce (from 48-oz jar)
1/2
cup shredded Parmesan cheese (2 oz)
Preparation
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
Cook noodles as directed on package, using minimum cook time. Meanwhile, in small bowl, mix cream cheese spread, mozzarella cheese, basil, Italian seasoning and garlic powder.
Drain noodles; rinse with cold water to cool. Drain well; lay noodles flat. Spread thin layer of cheese mixture on each noodle; roll up tightly. Place seam sides down in baking dish. Spoon pasta sauce over roll-ups; sprinkle with Parmesan cheese.
Bake uncovered 25 to 30 minutes or until filling is hot and top is golden brown.
