1 lb. ripple-edge lasagna noodles
4 c. (2 lb.) ricotta cheese
1 c. chopped spinach
1 egg
1/2 tsp. salt
1/4 tsp. pepper
2 c. (8 oz.) Cheddar cheese, grated
4 c. spaghetti sauce

Cook lasagna according to directions. Cool quickly, rinse with cool water. Separate each piece and place in single layers on wax paper. Combine ricotta, Cheddar, spinach, egg, salt and pepper; mix well.

Pour 1 cup sauce on bottom of 13 x 9 x 2 inch casserole dish. Spread 1/3 cup filling on each piece lasagna to within 1 inch of end. Roll up and place seam side down in baking dish. Pour rest of sauce over rolls. Add more Cheddar cheese on top. Bake at 350 degrees for 30-35 minutes.