2 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1/4 c. grated Parmesan cheese
1 jar (15 oz.) Prego spaghetti sauce
1 1/2 c. shredded cheese, Provolone or Fontina
1 (12 oz.) pkg. mushrooms
1 med. onion, chopped
2 med. garlic cloves, chopped
1 container Ricotta cheese
8 lasagna noodles, cooked and drained
1 (10 oz.) pkg. chopped spinach, thawed and drained

In 10 inch skillet over medium heat, cook mushrooms and onions with garlic until tender and liquid is evaporated. In large bowl combine cheeses, spinach, salt, pepper and egg. Mix well. Spoon about 1/2 cup mixture down center of lasagna and roll up. Spoon 1/2 cup sauce in 12x8 inch baking dish.

Arrange roll-ups seam side down. Spoon remaining sauce over roll-ups. Cover and bake at 350 degrees for 35 minutes. Sprinkle with Parmesan cheese and bake 5 minutes more.