My To-Die-For Lemon Basil Lasagna Rolls

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Candice Kumai


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1 15-ounce container part-skim milk ricotta cheese

1 tablespoon dried oregano ** Dried herbs are a great way to add major flavor with no extra calories, and long shelf life makes them a great pantry staple.

1 tablespoon dried basil

Sea salt, to taste ** Always use sea salt. Its all the flavor with less sodium than regular table salt

12-15 lasagna noodles, cooked a few minutes shy of al dente (noodles will continue to cook in the oven, so be sure to leave a little crunch when boiling them)

2 cups marinara sauce **Always a great item to have on hand! (good quality please, not high in sugar or sodium)

1 cup fresh basil, whole leaves

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