1 (16 oz.) jar spaghetti sauce
1 (10 oz.) pkg. frozen chopped spinach or broccoli, thawed, well drained
1 c. ricotta cheese
1 c. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
1 egg, beaten
6 oz. lasagna noodles, cooked, drained

Pour half of sauce into 10"x6" baking dish. Combine broccoli, ricotta, 3/4 cup mozzarella, Parmesan, and egg; mix well. Spread over noodle with scant 1/2 cup mixture. Roll up. Cut in half crosswise; place rolls cut side down in dish. Top with remaining mozzarella and additional Parmesan cheese. Makes 12 (2") pinwheels. Bake at 350 degrees for 30 minutes.

If made ahead, refrigerate and then bake covered at 350 degrees for 65 minutes.