Step 1

Cook lasagna noodles according to package directions, cutting 1 minute off the cook time.

Step 2

Heat 24 ounces of tomato sauce over low heat.

Step 3

If using fresh spinach, remove any stems as necessary then microwave in a covered container for 3 - 5 minutes. If using frozen spinach thaw completely.

Step 4

Remove all excess water from spinach by gently squeezing through a double layer of paper towels.

Step 5

Combine together the spinach, ricotta, 1 cup of mozzarella, parmesan cheese, and the egg.

Step 6

Divide cheese mixture into 3 equal portions.

Step 7

Preheat the oven to 375ºF.

Step 8

Spoon 1/2 of the tomato sauce into the bottom of a 9x13 pan.

Step 9

Working with 3 noodles at a time, divide one portion of cheese filling into three and spread out along the length of the noodle.

Step 10

Roll the noodles up, being careful not to squeeze out the filling.

Step 11

Place the noodles into the sauce, leaving a bit of room between them.

Step 12

Repeat until all noodles have been filled and placed in the baking dish.

Step 13

Cover the noodles with the remaining sauce and remaining 1/2 cup of mozzarella cheese.

Step 14

Cover the pan with aluminum foil and bake for 20 minutes.

Step 15

Remove foil and bake an additional 5 - 10 minutes or until cheese is melted and the sauce is bubbling.

Step 16

Serve and enjoy.

Step 17

Working with 3 noodles.