8 pieces (about 8 oz.) lasagne, uncooked
1 med. jar spaghetti sauce
1 3/4 c. (15 oz. container) Ricotta cheese
1 1/4 c. (10 oz. pkg.) frozen chopped spinach, thawed, well drained
1 c. shredded Mozzarella cheese, divided
1 egg, slightly beaten
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper

Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350 degrees. Stir together Ricotta cheese, spinach, 1/2 cup Mozzarella cheese, egg, Parmesan cheese, salt and pepper. In bottom of 12 x 8 inch baking dish, spread 1/2 jar of spaghetti sauce. Spread about 1/3 cup cheese filling on each noodle to within 1 inch of ends; roll up.

Place roll-ups, seam side down, in prepared dish; top with remaining spaghetti sauce. Cover. Bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese; continue baking until cheese melts. 4 servings.