1 pkg. lasagna noodles
16 oz. ricotta cheese
1 tsp. onion powder
2 tsp. Italian seasoning
1/2 c. Parmesan cheese
2 c. Mozzarella cheese
1 pkg. frozen spinach, optional
2 (16 oz.) favorite tomato sauce
1 c. water

1 c. Mozzarella cheese

You will need a large deep baking dish with lid. Thaw spinach and drain well. Preheat oven to 375 degrees. Cook lasagna noodles until tender. Mix tomato sauce and water. In deep baking dish pour enough tomato mixture to cover bottom. Set dish and remaining tomato mixture aside.

In medium bowl combine Ricotta cheese, onion powder, Italian seasoning, Parmesan cheese, Mozzarella cheese and spinach. (If not adding spinach add 1 tablespoon water.) Spread cheese mixture on noodles. Roll noodles like you would cinnamon rolls. You may need to use toothpicks to hold them together.

Place rolls in baking dish. Do not place to close together. If they don't all fit either freeze them for next time or add another baking dish. Once rolls are comfortably arranged pour remaining tomato mixture over top. Bake for 45 minutes. Add remaining cheese. Bake 10 minutes more.

Remember to remove toothpicks before serving.