1 tbsp. olive oil
1 (10 oz.) pkg. leaf spinach, thawed, drained, chopped
1 (15 oz.) container Ricotta cheese
1/2 c. grated Parmesan
1 egg, beaten to blend
1 tbsp. chopped parsley
2 c. prepared spaghetti sauce
8 lasagne noodles, freshly cooked
1 1/4 c. grated Mozzarella

Preheat oven to 350 degrees. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender. Cool.

Combine spinach, Ricotta, Parmesan, egg and parsley in large bowl. Spread 1 cup spaghetti sauce over bottom of 8 inch square baking dish.

Pat 1 lasagne noodle dry with paper towel. Set on waxed paper sheet. Spread about 1/3 cup Ricotta mixture over noodles. Carefully roll up noodle, starting at short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining 1 cup sauce. Sprinkle with Mozzarella.

Bake until cheese melts, about 45 minutes. 4 to 6 servings.