* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1 cup (8 ounces) 2% cottage cheese
* 3/4 cup grated Parmesan cheese, divided
* 1 egg, lightly beaten
* 6 lasagna noodles, cooked and drained
* 2 cans (15 ounces each) seasoned tomato sauce for lasagna
* In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up and secure with toothpicks.
* Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
* Remove from the refrigerator 30 minutes before baking. Pour tomato sauce over roll-ups.
* Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese. Discard toothpicks. (6 servings)
**I subbed chopped broccoli for the spinach and ricotta for the cottage cheese**
**If you want meat, you can add crumbled sausage to the sauce**
