Ingredients

• 9 lasagna noodles, cooked al dente
• 10 oz frozen chopped spinach, thawed and squeezed very dry
• 15 oz part-skim ricotta cheese
• ½ cup grated Parmesan cheese
• 1 large egg
• Salt and pepper, to taste
• 1½–2 cups pasta sauce, divided
• 9 tbsp shredded mozzarella cheese (1 tbsp per roll)

Directions

1. Preheat oven to 350°F.
2. Cook lasagna noodles according to package directions; drain and lay flat on a clean surface.
3. In a bowl, combine spinach, ricotta, Parmesan, egg, salt, and pepper. Mix well.
4. Spread a thin layer of pasta sauce on the bottom of a 9x13 baking dish.
5. Spread about ⅓ cup of the ricotta filling evenly over each noodle.
6. Roll noodles up and place seam-side down in the baking dish.
7. Spoon remaining pasta sauce over the rolls.
8. Top each roll with 1 tbsp mozzarella.
9. Cover with foil and bake for 40 minutes, until heated through and cheese is melted.