1 lb. lasagna noodles

24 oz jar of spaghetti sauce or 3 cups of homemade

4 oz whipped cream cheese

15 oz ricotta cheese

1 1/2 cups mozzarella cheese, shredded, divided

1/2 cup parmesan cheese, shredded, divided

1 lb. fresh spinach, cooked, rinsed, chopped, drained, and squeezed dry

or 10 oz frozen chopped spinach, thawed and squeezed dry

1 egg

2 cloves garlic, minced

1 tsp Italian seasoning

1/8 tsp grated nutmeg

Salt and pepper to taste

Fresh chopped basil or parsley for garnish

In a medium mixing bowl, thoroughly mix cream cheese, ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, chopped spinach, egg, garlic, Italian seasoning, and nutmeg. Add salt and pepper to taste and set aside. Cook lasagna noodles according to package directions until al dente. Drain and rinse in cold water. Lay noodles flat onto baking sheets, foil, or waxed paper to avoid breakage. Lightly spray with cooking spray to keep noodles from sticking. Set aside.

Preheat the oven to 375 F. Coat the bottom of a 9-by-13-inch baking dish with 1 cup of spaghetti sauce. Spread about 1/4 cup of cheese mixture evenly on each noodle. Roll up snugly, but not so tight that the filling leaks out. Position the rolls either flat, with the seam side down, or upright on one of the ruffled edges. Fill the pan until the rolls are slightly touching. Spoon the remaining sauce over the rolls and sprinkle with remaining mozzarella and parmesan cheese. Cover the pan with foil and bake 30 to 35 minutes. Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is bubbling and lightly browned. Remove from the oven and let it set at least 10 minutes before serving. Sprinkle with chopped parsley or basil leaves and serve.

Recipe courtesy of Yvonne Bertke, St. Meinrad