Roly-Poly Lasagna

• 8 lasagna noodles
• 1 (15 oz.) container Ricotta cheese
• 2 c. (one 8 oz. pkg.) shredded Mozzarella
• 1 large egg
• 1/2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 1/2 tsp. salt
• 1 (14 oz.) can tomato soup
• 2 Tbsp. parsley flakes
• 2 Tbsp. Parmesan cheese

1. Heat oven to 350u0b0.
2. Prepare lasagna noodles according to package directions.
3. In a medium bowl, combine the Ricotta cheese, shredded Mozzarella, egg, spinach and salt.
4. Place one noodle on work surface and spread 1/2 cup of cheese/spinach mixture over the noodle.
5. Roll up noodle, jelly roll style.
6. Repeat with remaining noodles.
7. Spread 1 cup of tomato sauce over the bottom of a casserole dish.
8. Place the rolled-up noodles with the seam side down, on the sauce.
9. Spoon the remaining sauce over the center of each Roly-Poly Lasagna.
10. Cover lightly with foil and bake 20 minutes, until bubbly.
11. Sprinkle with chopped parsley and Parmesan cheese (if desired).

noodles, ricotta cheese, mozzarella, egg, salt, tomato soup, parsley flakes, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=260327 (may not work)