1 jar (14 oz) spaghetti sauce
2 Tbl chopped fresh basil or parsley
12 sheets of lasagna
2 Cups ricotta cheese
1/2 Cup shredded mozzarella
4 egg whites, lightly beaten
1/2 Cup green onions, chopped
1/2 Cup grated Parmesan cheese
Cook noodles in boiling water for about 12 minutes, let cool slightly. In a 9x13 pan, spread 1/2 Cup of spaghetti sauce over bottom. In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg whites, green onions, and basil. Mix well. Take 1 sheet of lasagna pasta and spread a thin layer (about 1/4 or less) of cheese mixture on 3/4 of pasta. Roll up from sauce end, towards the last 1/4 end. Place end side down in pan. Continue with rest of rolls. Spoon remaining sauce over each roll, cover and bake 25 minutes at 350'.
~My version of a couple of recipes
~My side note:
I used some of my Mom's Spaghetti Bolognese Sauce that I had leftover.