Clean Eating Pizza Lasagna Rolls

Ingredients

• • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 2 (14-ounce) cans diced tomatoes with liquid
  • 1 1/4 teaspoons dried oregano
  • 1/2 teaspoon kosher or sea
  • 1/4 teaspoon black pepper

• 1/2 cup parmesan cheese, grated
• 2 1/2 cups shredded part-skim mozzarella
• 1/4 teaspoon pepper
• 1 teaspoon dried oregano
• 10 whole grain lasagna noodles, boiled according to package

Directions

1. Over medium heat, in a saucepan with extra-virgin olive oil, sautè the garlic for 1 minute. Add the canned tomatoes, bring to a boil then lower the heat to a simmer. Season with salt, pepper, and dried oregano then simmer for 15 – 10 minutes.
2. Preheat the oven to 375 degrees F.
3. Pour 1 cup sauce in the bottom of a 13 x 9-inch casserole pan, set aside.
4. Combine cheeses, pepper, and oregano. Evenly spread cheese mixture over each lasagna roll, retaining 1/2 cup for the top. Drizzle 1 tablespoon sauce over cheese. Roll to close, then place on the baking dish, seam side down.
5. Pour 1 1/2 cups sauce over the top and sprinkle on remaining cheese mixture. Serve any remaining sauce with rolls. Loosely cover with foil and bake in the preheated oven for 25-30 minutes or until cheese is completely melted.
6. Let the rolls rest for a few minutes before serving.