8 lasagna noodles
1 tbsp. olive oil
2 lg. garlic cloves, minced
1 (10 oz.) pkg. frozen spinach, thawed & well drained
1 c. fat free ricotta
1 tsp. salt
1 c. shredded part skim Mozzarella
1 (14 oz.) jar spaghetti sauce
Parsley sprigs for garnish

Prepare lasagna noodles as package directions, drain and lay them flat until ready to use. Meanwhile, heat oil in 12" skillet over medium flame and saute garlic 2 minutes or until tender, stirring frequently. IN medium size bowl, combine spinach, ricotta, salt, garlic and half the Mozzarella. Spread each cooked lasagna noodle with a heaping 1/4 cup spinach mixture. Roll up firmly, jelly roll fashion. Pour spaghetti sauce into 12" skillet and place rolls seam side down in skillet. Bring to boil, then reduce heat to low, cover and simmer 5 minutes. Sprinkle with remaining Mozzarella, cover and simmer 3 to 5 minutes longer or until rolls are heated through. Garnish with parsley.