Spinach and Pesto Lasagna Roll Ups *

 12 lasagna noodles

15 oz part skim ricotta

1 (10 oz) pkg frozen spinach, thawed and squeezed dry

1 large egg, lightly beaten

1/4 cup grated parmesan

1/3 cup basil pesto

1/4 tsp salt

1/4 tsp freshly ground black pepper

2 cups marinara sauce

3/4 cup shredded mozzarella

Cook noodles according to package directions.  Drain; lay out on wax paper and let cool.  In bowl, mix ricotta, spinach, egg, parmesan, 2 Tbsp pesto, salt and pepper  Spread 3/4 cup marinara in a 9x13 dish.  Preheat oven to 350.  Spread 2 heaping Tbsp ricotta mixture onto a noodle.  Roll up; place in dish seam side down.  Repeat with remaining noodles.  Top with remaining marinara and pesto and mozzarella.  Cover dish loosely with foil; bake 30 minutes.  Uncover; bake 10 minutes longer.  Let rest for 5 minutes before serving.

Serves 6