Ingrediants: 

1 egg, beaten

1 container  (15 oz.)  Ricotta Cheese

2 cups Shreded Cheese Blend

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 5 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.