8 ounces lasagna noodles, prepared according to package directions
1 cup part-skim ricotta cheese
1 large egg
1/2 teaspoon ground black pepper
8 ounces part-skim shredded mozzarella cheese
4 tomatoes, thinly sliced
1/4 cup chopped basil
Directions
Preheat oven to 350°F.
Combine the crushed tomatoes and Italian Seasoning in a saucepan. Cook for about 20 minutes; remove from heat.
Cook lasagna noodles according to package directions. Drain lasagna noodles (do not rinse with water) and lay in a single layer on a large sheet of parchment or wax paper.
In a large mixing bowl, whisk together ricotta cheese, egg, and black pepper. Stir in mozzarella cheese.
Place some of the ricotta mixture on each lasagna noodle and spread across the entire length of the noodle. Lay 3 or 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end.
Spread about 1/4 cup pasta sauce in the bottom of an 11x7 inch baking dish. Place lasagna roll ups seam side down in the baking dish. Top rolls with remaining pasta sauce. Bake for 30 minutes.
