Ingredients:
 
10 - 12 *spinach lasagna noodles (not the no-bake kind)
2 eggs, beaten
1 container *low-fat ricotta cheese
1 + 1/2cups shredded *low-fat mozzarella cheese
1/4 cup + 3/4 cup grated *parmesan, divided
2 tbls fresh parsley, finely chopped
2 tbls + 1 tsp salt, divided
1/2 tsp freshly ground black pepper
4 cups pasta sauce (pick your favourite jarred sauce)
 
Directions:
 
Preheat oven to 350*F.
 
Bring a large pot of water to a boil. Salt the water with 2 tbls salt & add noodles. Stir often to avoid sticking-do not add oil to the water as this will prevent our future cheese mixture from sticking to the noodles. Cook till el dente. Drain and rinse with cold water. Lay noodles onto paper towels & pat dry. Set aside.
 
In a large bowl, mix eggs, ricotta, 1/2 cup mozzarella cheese, 3/4 cup parmesan cheese, parsley, 1 tsp salt & pepper until well combined. Spread mixture evenly over each individual lasagna noodle using a silcone spatula or an offset spatula (you know, the one you use to frost a cake). Roll each noodle like a mini jelly roll.
 
In a 9×13 baking pan, evenly spread 1 cup of pasta sauce over bottom of pan. Lay each piece of manicotti in the pan so that the spiraled edges face out. Using a grid pattern, you can either lay them out 2×6 or 3×4, whatever fits best for you. Pour remaining pasta sauce over rolls. Sprinkle remaining parmesan cheese first then remaining mozzarella cheese over rolls.
 
Bake for 35-40 minutes. Remove from oven and let cool for 5-10 minutes. Serves 6
 
*Note: Feel free to use regular lasagna noodles but give the spinach ones a try first. I bet your family wont care what colour they are. As well, you can use regular fat cheeses in this recipe - more fat but also more flavour.
Do yourself a favour and spend the money on a block of fresh parmesan. If you have a grating blade for your food processor, save your knuckles from manually shredding it on the block grater. Parmesan freezes very well. Keep any remaining shredded parm in the freezer in an airtight container for up to 3 months.