1 egg, beaten lightly
1 container (15 oz.) ricotta cheese
2 cups shredded mozzarella cheese
1 tbsp Italian seasoning
Dash onion and garlic powder
1 1/2 cups cooked chopped spinach, drained well and moisture pressed out (optional)
16 cooked lasagna noodles
1/4 cup grated Parmesan cheese
1 jar (26 oz.) spaghetti sauce
Preheat oven to 375 degrees. Mix first five (or six if you add the spinach) ingredients until blended. Spread about 1/2 cup of sauce in bottom of a 13" x 9" baking pan (I usually give mine a spray of PAM). Spread each noodle with 3 tbsp. of mixture; roll up.
Place seam side down in dish. Top with remaining sauce and Parmesan cheese. Cover dish with foil.
Bake 40-50 minutes or until heated through, uncovering dish during the last 10 minutes of cooking time.
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