9 lasagna noodles, cooked as pkg. directs
16 oz. Ricotta cheese
1 (10 oz.) pkg. frozen spinach, thawed and well drained
1 c. (4 oz.) shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
1 egg, slightly beaten
1 (26 oz.) jar Classico tomato and basil pasta sauce

Preheat oven to 350°F. In medium bowl, combine Ricotta cheese, spinach, Mozzarella cheese, Parmesan cheese and the egg. Spread 1/3 cup cheese mixture on each lasagna noodle; then roll up. Pour 1/2 cup pasta sauce over the bottom of a 13 x 9-inch baking dish. Arrange lasagna rolls, seam sides down, in baking dish. Top with the remaining sauce. Cover with aluminum foil.

Bake 35 minutes or until hot. Garnish as desired.