2 tbsp. olive oil
2 pkg. leaf spinach, chopped
2 (15 oz.) ricotta cheese
1 c. grated Parmesan cheese
2 eggs, beaten
2 tbsp. fresh parsley, about
Italian spaghetti sauce, about 4 c.
16 lasagne noodles, cooked
2 1/2 c. grated mozzarella

Cook spinach in oil 4 minutes. Combine cooled spinach, ricotta, Parmesan, eggs, parsley, salt and pepper in bowl. Spread 1 cup sauce over bottom of 9 x 13 inch pan. Pat 1 lasagne noodle dry. Spread 1/3 cup ricotta mixture on each one. Roll up noodle. Repeat, top with sauce and cheese. Bake at 350 degrees for about 45 minutes.