15ozricotta cheese(I use part-skim for a slightly lighter dish)
1/2teaspoonfreshly ground black pepper
1cupgrated mozzarella cheese
1 1/225 oz jars tomato sauce
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Cook the lasagna noodles according to package directions, generally 8-10 minutes. Drain and lay the lasagna noodles out flat on a large piece of parchment paper to cool.
In a medium bowl, combine the ricotta cheese, egg, parsley, black pepper, oregano, Parmesan cheese, and mozzarella. Stir until well combined and set aside.
In a medium saucepan, saute garlic and onion in 2 teaspoons of olive oil for 2 minutes, then add mushrooms and cook for an additional 3-5 minutes. Add tomato sauce and spinach. Simmer for 6 minutes then remove from heat. Coat the bottom of the pan with 1/2 cup of red sauce. Take about 1/4 cup of the ricotta mixture and spread it evenly onto each lasagna noodle. Top each noodle with 2 tablespoons of red sauce and 2 tablespoons of mozzarella cheese. Carefully roll the noodles up and place them in the prepared pan with one edge side down. Top the lasagna rolls with the remaining red sauce and remaining mozzarella and Parmesan cheese. Spray a large sheet of foil with cooking spray and cover the pan. Place the pan in the oven and bake for 35-45 minutes until lasagna is bubbling. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted on top. Remove from the oven and let sit for 5 minutes. Serve warm.
The lasagna roll ups freeze well. Cool completely and place in freezer containers. Freeze for up to one month.