1 lb. ripple-edge lasagna, uncooked
4 c. ricotta or cottage cheese (2 lb.)
1 c. shredded Mozzarella cheese (4 oz.)
1 c. chopped fresh spinach or 1/2 c.
Chopped fresh parsley
1/4 c. grated Parmesan cheese
1 egg
1/4 tsp. salt
1/4 tsp. pepper
4 c. spaghetti sauce (32 oz. jar plus 1/2 c. water)
Grated Parmesan cheese (optional)

Cook lasagna according to package directions; drain well. Separate and lay flat on waxed paper. Combine ricotta cheese, Mozzarella cheese, spinach, Parmesan cheese, egg, salt, and pepper for filling. Spread about 1/4 cup cheese filling on each piece of lasagna, to within 1 inch of one end. Beginning at filled end, roll up jelly roll fashion.

Pour about 1 cup sauce on bottom of 9 x 13 x 2 inch baking pan. Place roll-ups, seam side down, in single layer in pan; cover with remaining sauce. Sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake at 350 degrees for 35-40 minutes or until filling is hot and bubbly.