Preheat oven to 350 degrees F. Fill a large pot with water and set over high heat. Once boiling, stir in 1 1/2 tablespoons olive oil and add the noodles one at a time until they are submerged. Cook for about 7 minutes, stirring frequently to ensure no sticking. Clean a large space on the counter top of line a baking sheet with foil/parchment paper. Carefully remove noodles with tongs and set on the prepared foil in a line. To prepare the filling, in a medium bowl, combine ricotta cheese, egg white, 1/2 cup Parmesan cheese, 1/2 cup mozzarella cheese, garlic salt and black pepper then stir to combine well. Thinly slice tomatoes (30 slices); set aside. Spray the bottom of a 9 x 13 baking dish cooking spray.
Using a spatula, apply 2 tablespoons of ricotta filling to each noodle. The dryer the noodles are, the easier they are to work with. If it's hard to spread, try to smooth what you can then after applying to each noodle, come back and smooth out once it drys some more. Spread 3 tomato slices over each noodle. Top noodles with 1 cup mozzarella cheese then garnish with shredded fresh basil.
Tightly roll each noodle and place open flap side down in the baking dish. I was able to get 10 rolls into two layers. Top with Prego® Traditional Italian Pasta Sauce, mozzarella cheese and more shredded basil. Cover with foil and bake for 40 minutes. The last 10 minutes, remove the foil.
To make the french bread, slice the bread down the center horizontally. Melt butter and spread over french bread. Evenly spread olive oil and top with garlic salt and mozzarella cheese. Bake in 400 degree oven for about 5 minutes or until browned. Top the french bread with the lasagna rolls. Slice and serve.