A delicious, easy, vegetarian version of manicotti. This is a great freezer meal for planning ahead!
Cook the lasagna noodles according to the package directions. Meanwhile, sauté the spinach in a bit of oil or butter until completely wilted. Chop the spinach, and set it aside to cool. Remove the lasagna noodles from the water; set aside those as well.
In a large mixing bowl, combine the egg, cooled spinach, ricotta cheese, parmesan cheese, salt, and pepper, and mix until well combined. Spread evenly over each cooked lasagna noodle, and roll the noodles up into logs.
In a 9x13 baking dish, pour about 1 cup (250ml) of the sauce into the bottom and spread it evenly to cover. Arrange the filled noodles in the pan, and spread the remaining sauce on top. Sprinkle generously with mozzarella cheese.
Cover the pan with foil, and bake at 350 degrees F (180 C) for 50 minutes or until bubbly and a knife inserted into one of the rolls comes out feeling hot to the touch. Top with mozzarella cheese and bake 10 minutes more, uncovered. Allow to rest 10 minutes before serving.
These rolls can be frozen for the future. Just make sure to thaw them completely before following the baking directions, or increase your baking time if you decide to bake them from frozen.