Tomato sauce
Lasagna noodles (8)
15 oz. Ricotta cheese
10 oz. pkg. frozen chopped spinach, thawed, well drained
1 c. shredded Mozzarella cheese, divided
1 egg, slightly beaten
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper

Cook pasta according to package directions; drain. Lay flat on wax paper to cool. Heat oven to 350 degrees. In bowl, stir together Ricotta cheese, spinach, 1/2 cup Mozzarella cheese, egg, Parmesan cheese, salt and pepper.

In bottom of 12"x8" baking dish, spread tomato sauce to cover bottom.

Spread about 1/3 cup cheese filling on each noodle to within 1" of ends; roll up. Place roll ups, seam side down, in prepared dish; top with tomato sauce. Cover. Bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese; continue baking until cheese melts. 4 servings.