8 lasagna noodles
1 (10 oz.) pkg. frozen chopped spinach, thawed
1/3 c. finely chopped onion
2 cloves garlic, minced
1 tbsp. vegetable oil
1 c. Ricotta cheese
1/2 c. finely chopped cooked ham
1/3 c. grated Parmesan cheese
1 egg
1/2 tsp. salt
1/8 tsp. pepper
2 (15 oz. each) jars marinara sauce
4 oz. Mozzarella cheese, shredded (about 1 c.)
2 tbsp. grated Parmesan cheese

Cook lasagna noodles according to package directions until just tender, drain and set aside. Meanwhile, squeeze spinach dry, chop fine and set aside. In a small skillet over medium heat, saute onion and garlic in oil for 5 minutes. Remove from heat. In a medium bowl mix spinach, onion and garlic, Ricotta cheese, ham, Parmesan cheese, egg, salt and pepper. Spread mixture evenly on lasagna noodles, roll up. Pour all but 3/4 cup of the sauce in bottom of an ungreased 3 quart shallow baking dish. Place rolled noodles, seam side down in sauce. Pour reserved sauce over. Sprinkle rolls with Mozzarella cheese and Parmesan cheese. Cover with foil. If making ahead, refrigerate up to 24 hours. Bake covered, in a preheated 375 degree oven for 40-50 minutes or until hot and bubbly.