Spinach Pasta Rolls - cooking recipe

Ingredients

1 (10 ounce) package frozen spinach, thawed and well drained (squeeze out any moisture with hands)
2 teaspoons fresh minced garlic (or to taste)
2 cups ricotta cheese
1/2 cup grated parmesan cheese
1 egg, slightly beaten
1 cup grated mozzarella cheese
1/2 teaspoon dried parsley flakes (or use 1 tablespoon fresh chopped parsley)
salt and pepper
3 cups pasta sauce (I use my Kittencal's Marinara Pasta Sauce (Vegetarian) for this)
2 cups grated mozzarella cheese (can use more or less)
8 lasagna noodles (cooked to el dente, drained and tossed with oil, then layed flat on a sheet)

Preparation

Grease an 8 x 8-inch baking dish.
Boil lasagna noodles in a large pot of boiling water; drain and toss liberally with oil, then place noodles flat on a large oiled sheet (this can be done well in advance, cover the cooked noodles and refrigerate until ready to use).
Heat oil in a medium skillet over medium-high heat.
Add in the drained spinach and garlic; cook until tender (about 4-5 minutes; cool.
In a bowl combine cooled spinach/garlic mixture, ricotta cheese, Parmesan, egg, mozzarella cheese, parsley, salt and pepper; mix well to combine.
Spread about 1 cup pasta sauce in the bottom of the dish.
Spread about 1/3-cup ricotta filling over the complete noodle.
Carefully roll up starting at the short end.
Arrange seam-side down in the prepared baking dish.
Repeat with all remaining noodles.
Top with more sauce.
At this point you can cover and refrigerate up to 24 hours in advance, just bring down to almost room temperature before baking.
Sprinkle with grated Parmesan cheese.
Bake in for 25 minutes, remove from oven and sprinkle with mozzarella cheese, then place back in the oven for another 20 minutes.