• Preheat the oven to 375°F and spray a 9x13 baking dish with nonstick cooking spray. Set aside.
• Bring a salted pot of water to a boil. Boil the lasagna noodles until al dente. Once the noodles are cooked, drain the water and rinse the noodles gently in cold water. Blot dry with paper towels.
  12 lasagna noodles
• While the pasta cooks, squeeze your spinach well to get as much moisture out as possible.

Meat Sauce (Optional)

• If using meat, brown in a skillet over medium heat, until cooked through. Season with salt and pepper to taste. Add marinara sauce and continue cooking over low heat for about 10 minutes while the noodles are cooking.
  1 pound lean ground beef

Filling

• Combine spinach, ricotta, egg, Italian seasoning, basil, oregano, garlic powder, salt, and pepper together in a bowl and and mix to combine making sure to break up any clumps of spinach so it’s evenly distributed. If adding meat to the filling, stir it in now.
  10 ounces frozen spinach, 15 ounces ricotta cheese, 1 large egg, 1 tablespoon Italian seasoning, 2 teaspoons dried basil, ½ teaspoon oregano, ½ teaspoon garlic powder, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
• Add the armesan cheese and ¼ cup of the mozzarella cheese. Mix to combine.
  ¼ cup Parmesan cheese, ¾ cup mozzarella cheese
• Spread 1 1/2 cups of the sauce on the bottom of the prepared baking dish.
  2 ½ cups marinara sauce
• Lay the noodles out in a straight line and scoop about 3 tablespoons filling on top of the noodle. Spread even with a spoon and roll each roll up into a spiral. Continue until all noodles are rolled.
• Lay the noodles in a grid 4 rolls down and 3 across. Top with the remaining 1 cup of sauce and remaining ½ cup mozzarella cheese.
• Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake an additional 5-10 until the cheese is melty.
• Top with chopped parsley for garnish, if desired.
  fresh parsley