Whole Wheat Lemon Basil Lasagna Roll Ups

Lasagna Roll Ups. A pice got snatched up before it even cooled off

Saw this yumminess written up in People Magazine recently and something about it really appeal to me.  I am usually not a lasagna person, particularly the kind with meat but this one just sounded so light and delish that I could not pass it up. It did not disappoint. I made a few small changes but it's mostly based on Candice Kumai's recipe.

INGREDIENTS:
16 lasagna noodles ( I used whole wheat by Bionaturae)
2 1/2-3 cups of marinara sauce ( I used Amy's Organic Basil Marinara)
15 ounces of part skim ricotta (small container)
1 tbsp fresh oregano ( I used dry as did not have fresh)
1 cup fresh basil chopped plus more for garshish
Finely grated zest of 2 lemons 
Salt to taste

1) Preheat oven to 350. 
2) Cook lasagna noodes per package directions till al dente. Drain and rinse with cool water. 
I actually cooked them 4 at a time. It took longer but resulted in no ripped or broken lasagna noodes.
3) Cover bottom on 9x13 inch baking dish with about 1 1/4 cup of marinara sauce.
4) Mix ricotta, basil , lemon zest, oregano and salt in a large bowl. 

5) Spread 2 tbsp of mixture onto each noodle. Roll tightly, place into baking dish. Repeat till done.
6) Cover with remaining sauce. Bake uncovered for 30 minutes. 
7) Top with fresh basil.

Ricotta, lemon zest, basil, oregano and salt. This will be inside.

All rolled up. Add sauce on top and stick in the oven.

Finished product.  

I am going to serve this with roasted eggplant. A yummy meatless dinner.

By the way, are wondering what to do with your poor skinless zestless lemons? I was. Did a little research and found a great idea. I squeezed the juice out,  removed seeds and froze in and ice cube tray.
Storing in a ziploc bag for future use. And feeling so very resourceful.