Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           grated parmesan cheese -- divided
   5      ounces        shredded part-skim mozzarella cheese -- (1 1/4 cups)
  15      ounces        lite ricotta cheese -- (1 carton)
  10      ounces        frozen chopped spinach -- (1 package)
                        thawed -- drained and
                        -- squeezed dry
   9                    cooked lasagna noodles
                        vegetable cooking spray
   1 1/2  cups          chopped tomato
  32      ounces        no-salt-added tomato sauce -- (4 cans)
   1      teaspoon      dried oregano
   1      teaspoon      dried basil
     1/2  teaspoon      garlic powder
     1/2  teaspoon      onion powder
     1/4  teaspoon      salt
                        fresh basil leaves -- (optional)

Preparation:

Combine 3/4 cup Parmesan cheese, mozzarella cheese, and ricotta cheese in a large bowl, and stir well. Add spinach, and stir well. Spread 1/3 cup spinach mixture on each lasagna noodle. Roll up jelly-roll fashion, beginning at narrow end. Cut lasagna rolls in half crosswise, using a serrated knife; arrange, cut side down, in an 11 x 7-inch baking dish coated with cooking spray. Set aside. Combine chopped tomato and next 6 ingredients in a bowl, and stir well. Spoon tomato mixture over lasagna rolls. Cover and bake at 350F for 45 minutes. Uncover; top with remaining 1/4 cup Parmesan cheese, and bake an additional 10 minutes. Yield: 6 servings (serving size: 3 lasagna rolls).