Spinach Lasagna Roll Ups

Lasagna roll ups are easy to serve,
as you serve one roll up per person.
I like the spinach in with the cheese.
Along with a green lettuce salad and
a slice of crusty Italian bread.
This is a winning recipe to make.

Ingredients:
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 2 tablespoons olive oil
6 cups cold water
1 teaspoon salt for pasta water
12 uncooked lasagna noodles
2 cups tomato sauce
1 cup shredded mozzarella

Directions:
Preheat oven to 450 degrees F.
Squeeze as much water out of the spinach
into the sink as you can before using it.
In a mixing bowl stir to mix the ricotta,
spinach, 1 cup Parmesan, egg, salt, sugar,
and black pepper to make a cheese filling.
Add water and salt in a large soup pot,
bring to a boil and add lasagna noodle.
Boil the noodles until just tender, drain and
cover noodles with cold water to stop cooking.
Pour tomato sauce over bottom of a baking dish.
Lay out lasagna noodles on a work surface,
then spread about 3 tablespoons of ricotta mixture
evenly over each noodle. Starting at 1 end,
roll each noodle like a jelly roll.
Lay the lasagna rolls seam side down,
in the baking dish on top of the tomato sauce>
Repeat with the remaining noodles and ricotta mixture.
Spoon 1 cup of marinara sauce over the lasagna rolls.
Sprinkle the mozzarella and remaining 2 tablespoons
of Parmesan cheese over the lasagna rolls.
Cover tightly with foil. Bake until heated
through and the sauce bubbles, about 20 minutes.
Uncover and bake about 15 minutes longer.
Let stand for 20 minutes before serving.