16 oz. spaghetti sauce
10 oz. frozen, chopped spinach, thawed and squeezed dry
15 oz. Ricotta cheese
1 c. shredded Mozzarella cheese
1 egg
1/4 tsp. rosemary
1/4 tsp. ground pepper
8 lasagna noodles, cooked and drained

Preheat oven to 375 degrees. Combine spinach, Ricotta cheese, Mozzarella cheese, egg, rosemary, and pepper. Spread evenly on each lasagna noodle. Roll up each noodle to resemble a jelly roll. Spoon some sauce into the bottom of your baking dish. Arrange rolls in single layers on top of the sauce. Spoon the remaining sauce over the rolls. Cover loosely with aluminum foil. Bake 30 minutes. 4 servings.