Ingredients:

1 container (2 pounds) ricotta cheese
2 cups (8 ounces) mozzarella cheese, divided
1/3 cup grated Parmesan cheese
3 eggs
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 jar (28 ounces) spaghetti sauce, divided
12 to 14 lasagna noodles, cooked according to the package directions and drained

Directions:

Preheat the oven to 375 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, the Parmesan cheese, eggs, parsley, and salt until well blended. Pour half the spaghetti sauce over the bottom of the baking dish. Lay the lasagna noodles out flat, spread the filling evenly over each strip, and roll up tightly. Place the roll-ups seam side down in the baking dish; top with the remaining sauce. Sprinkle with the remaining mozzarella cheese and bake for 35 to 40 minutes, or until heated through.

Note: For lighter roll-ups, use reduced-fat ricotta cheese, part-skim mozzarella cheese, and even a reduced-fat spaghetti sauce.