10 oz. pkg. frozen chopped spinach, thawed and drained
10 lasagna noodles, cooked, drained and set aside
24 oz. carton fat-free cottage cheese (drain if watery)
1/2 c. fat-free Parmesan cheese
1 beaten egg or 1/4 c. Egg Beaters
1 (26 to 28 oz.) jar favorite pasta sauce (Ragu Lite, Healthy Choice, etc.)

Mix together the spinach, cottage cheese, Parmesan cheese and egg. Spread 1 cup sauce in bottom of 12 x 8-inch baking dish (sprayed with Pam). Spread a scant 1/2 cup spinach mixture on each noodle. Roll up jelly roll style. Place roll-ups, seam side down in the dish. Cover with remaining sauce. Cover dish with foil.

Bake at 375°F for 40 to 45 minutes.