Soak 2 precooked instant lasagna noodles in cold water for 10 minutes, drain. Using 1/2 cup ricotta cheese and 2 tablespoons shredded mozzarella cheese, place cheese down center of each noodle; roll. Place rolls, seam-side down, in small shallow casserole or on dinner plate. Top casserole with 1/4 cup bottled spaghetti sauce and 2 tablespoons shredded mozzarella cheese. Cook, covered with waxed paper, on High 2 to 3 minutes until hot and melted. Let stand 2 minutes.
Yield: 1 serving
About 565 calories, 26g fat, 84mg cholesterol, 520 mg sodium
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