Lasagna Rolls

I saw a picture of these online and thought they looked like they would be super easy to make. They weren't difficult, but they weren't a piece of cake, and without my husband helping assemble the rolls they would've taken a long time to make. However, I think these guys are worth the effort.

Ingredients
-1 bag of baby spinach (sometimes I get "grown-up" spinach b/c it's cheaper; however for this recipe you'll really want the smaller sized leaf)
-1 box of lasagna noodles
-1 C shredded mozzarella
-16 oz part skim Ricotta
-1 jar marinara sauce (we used Vodka sauce)

Steps
(Preheat oven to 400)
1. Cook about 20 lasagna noodles al dente (about 9 minutes).
2. Once noodles are done, rinse them under cold water and then lay them out on a cutting board or foil so they don't start sticking together.

3. Grease a 9X5 pan.
4. Add about 2 T of ricotta to each noodle, and spread it down the middle of the noodle.
5. Add about 1.5 T of sauce on top of the ricotta.
6. Top all of that with several pieces of spinach.

7. Carefully roll up your noodles. Wait to put them in the pan until you get about 4 done, otherwise if you just stick one roll in the pan it will come undone. They tended to stay together better if they had other rolls to support them.

8. Once all your rolls are in the pan, top them with the remaining sauce and sprinkle the mozzarella on top.
9. Cook for about 25 minutes.