28-ounce can tomato sauce
8 lasagna noodles
10-ounce package frozen chopped spinach, thawed and drained of liquid
15-ounce carton low-fat ricotta cheese
2 tablespoons Parmesan cheese
1/8 teaspoon ground pepper
Preheat oven to 375 degrees. Cook noodles according to package directions. Drain well. Thaw spinach and place in a towel to squeeze out any liquid.Mix together spinach, ricotta cheese, Parmesan and ground pepper. Lay cooked lasagna noodles out flat. Spread about 1/4 cup of the filling on each noodle and roll up. Place a small amount of tomato sauce in the bottom of the baking pan. Top with a little tomato sauce. Cover with foil. Bake for 35 to 45 minutes.
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