8 oz lasagna noodles
1 (10 oz) package frozen chopped spinach, thawed & drained
8 oz cream cheese, softened
15 oz ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
1 cup (4oz) freshly grated Parmesian cheese
1 1/2 tsp Italian seasoning
1/4 tsp salt
1 (32 oz) jar spaghetti sauce
1/2 cup (2 oz) freshly grated Parmesian cheese
Cook the noodles using the package directions; drain. Arrange the noodles in a single layer on a sheet of waxed paper or plastic wrap. Press the excess moisture from the spinach.
Beat the cream cheese in a mixing bowl until smooth. Stir in the spinach, ricotta cheese, mozzarella cheese, 1 cup Parmesian cheese, the Italian seasoning & salt. Spread 1/2 cup of the cheese mixture over each noodle. Roll as for a jelly roll, starting at the narrow end to enclose the filing.
Pour the spaghetti sauce into a lightly greased 9 x 13 inch baking dish. Cut the rolls crosswise into halves and arrange curly side up in the prepared baking dish. Sprinkle with 1/2 cup Parmesian cheese. Bake, covered, in a preheated 350 degreee oven for 25 minutes or until heated through
