This is an excellent recipe. It can be frozen or prepared a day ahead of time and baked the next day. I did change the original recipe, mainly because I thought it was lacking in Italian seasonings. My changes will be in parenthesis next to the original ingredients.
9 lasagna noodles, cooked (I only cooked 8 because that was all I could reasonably fit into a 13×9 pan)
10 oz. frozen chopped spinach, thawed and completely drained (I bought a bag of fresh baby spinach and sauteed it in a skillet with some olive oil)
15 oz. fat free ricotta cheese
1/2 cup grated Parmesan cheese
Salt and Pepper to taste
32 oz. tomato sauce (I used 24 oz. of tomato sauce in this recipe but next time I am going to use Marinara sauce.)
3 oz. part skim mozzarella cheese, shredded
Preheat oven to 350 degrees. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. (I think I will also add a little basil and oregano to this mixture.) Ladle about 1 cup sauce on the bottom of a 9×13 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over noodles in the baking dish and top each on with 1 tablespoon mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts.
To serve, ladle a little sauce on the plate and top with lasagna roll.