• 9 lasagna noodles, cooked 
• 1 (10 ounce) package frozen chopped spinach, thawed and completely drained 
• 1 (15 ounce) container ricotta cheese 
• 1/2 cup grated Parmesan cheese 
• 1 egg 
• 1/2 teaspoon minced garlic (or garlic powder, but just add a little bit)
• 1/2 teaspoon dried Italian seasonings
• salt and pepper 
• (optional) 1 chicken breast, cooked and diced 
• 32 oz pasta sauce
• 9 Tablespoons mozzarella cheese, shredded 

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.