8 lasagna noodles
1 T. olive oil
2 large garlic cloves, minced
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1 cup ricotta
1 tsp salt
1 cup shredded mozzarella
1 14-oz. jar spaghetti sauce
Cook noodles, drain and lay flat. Heat oil in skillet over medium heat and saute garlic for 2 minutes or just until tender. In medium bowl, combine spinach, ricotta, salt, garlic and half of the mozzarella. Spread each noodle with 1/4 cup of the mixture and roll up firmly. Pour the spaghetti sauce into a skillet and place rolls seam-side down. Bring to a boil, then reduce heat to low, cover and simmer for 5 minutes.
Sprinkle with remaining mozzarella, re-cover and simmer 3-5 minutes longer.
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