Cheesy Zucchini Lasagna Rolls

Ingredients

• 1 jar (28-oz) tomato sauce, divided
• 14 lasagna noodles
• 1 package (8-oz) Fat Free Cream Cheese
• 1 cup Light Ricotta Cheese
• 1 cup Lasagna 4-cheese blend
• 2 whole eggs
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• salt and fresh ground pepper, to taste
• 1 cup shredded zucchini (about 1 whole zucchini)
• 1 cup part-skim shredded mozzarella cheese

Directions

1. Preheat oven to 375.
2. Spread half the spaghetti sauce over the bottom of a 9x13-inch baking dish; set aside.
3. Line two baking sheets with foil; set aside.
4. Cook Lasagna Noodles according to the directions on the package.
5. In the meantime, prepare the filling.
6. In a large bowl, combine cream cheese, ricotta cheese, Lasagna 4-cheese Blend, eggs, garlic, parsley, salt and pepper; stir until well blended.
7. Add shredded zucchini and stir just until incorporated.
8. Rinse and drain lasagna noodles.
9. Place lasagna noodles, one next to another, on previously foil-lined baking sheets.
10. Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up tightly.
11. Place Lasagna Rolls seam-side down in previously prepared baking dish.
12. Top Rolls with remaining tomato sauce.
13. Sprinkle mozzarella cheese over Rolls.
14. Bake for 35 to 40 minutes, or until heated through.
15. Remove from oven and let cool 10 minutes.

Serve.