8 lasagna noodles
1 tbsp. olive oil
2 lg. garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. Ricotta cheese
1 tsp. salt
1 c. shredded Mozzarella cheese
1 (14 oz.) jar spaghetti sauce
Parsley sprigs

Prepare lasagna noodles as per directions on package. Drain, lay flat until ready to use. Heat oil in 12 inch skillet over medium heat and saute garlic 2 minutes. Stir frequently in bowl.

Combine spinach, Ricotta, salt, garlic and 1/2 the Mozzarella cheese. Spread each cooked lasagna noodle with a heaping 1/4 cup of spinach mixture. Roll up firmly.

Pour spaghetti sauce into 12 inch skillet. Place rolls seam side down in skillet, bring to boil; reduce heat to low, cover and simmer 5 minutes. Sprinkle remaining mozzarella over top. Cover; simmer 5 minutes longer or until rolls are heated through.

Garnish with parsley.

Serves 4.