**  Ingredients are used in other recipes from This Week’s Menu, starred to help in your planning.

• To steam the spinach, fill a large pot with enough water to cover the bottom.  Heat to almost boiling then add raw spinach and cover with a lid.  After one minute stir to evenly cook spinach.  Cook for another 1-2 minutes, it wilts very quickly.  Turn off heat and pour into a colander to drain.  I press paper towels on top and press into colander to get the extra water out.
• Roughly chop the spinach and set aside in a large bowl.
• Fill a pasta pot with water and bring to a boil.  I add a little salt to my water.
• Add lasagna noodles, offsetting each one so they don’t stick together.  When noodles are al dente, drain and lay flat on wax paper.
• Meanwhile, in a large bowl, mix ricotta and cottage cheeses together.  Add egg, spinach, parsley, salt and pepper.  Mix well.
• Preheat oven to 350 F.
• Pour a thin layer of marinara in the bottom of a 9 x 13 baking dish.  Spread ricotta and spinach filling in a thin layer on each lasagna noodle.  Start at one end of filled noodle and roll up.  Place each rolled noodle into the baking dish, seam side down.
• Top lasagna rolls with marinara and smother with mozzarella and parmesan cheeses.  Bake for 30-40 minutes or until heated through and cheese is melted and bubbly.

Enjoy!!

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