Ricotta Rollups

Feeling Italian this week!? This is one of my FAVORITE easy meals to make. I've also made it using shells, but I find it really difficult to find a whole wheat shell. The pasta that I use I can fit 3 noodles in my yellow 21 day fix container. When counting this as a 21 day fix meal, I could 3 noodles as 1 yellow, 1 red, 1/4 a purple, and 1/2 a blue.

Ingredients:
Whole wheat lasagna noodles
Ricotta Cheese
Mozzarella Cheese
1 egg 
parsley (I did a small palm full)
few dashes of salt
spaghetti sauce just to cover

Directions: Cover the bottom of the pan with spaghetti sauce (I did two spoon fulls and smeared it). Mix all the ingredients (minus the noodles) together and divide into sections. For every 6 noodles, I use 1 full red container of Ricotta cheese and 1 blue container of cheese. 3 noodles fit in my yellow container with lid when they were rolled. Depending on the side of your pasta will determine your serving size. I measured based on containers. Add mixture to flat lasagna noodle. Roll up and place in the dish. Once dish is full, cover with more sauce. Bake for 35 minutes at 375 degrees!