One box of lasagna noodles

1 16 oz. bag of frozen chopped spinach

1 15 oz. container ricotta cheese

1 cup sour cream

1/2 cup parmesan cheese

1 cup (plus 1/2 cup for topping) grated mozzarella cheese

1/3 cup bread crumbs

1 large clove of garlic, minced

1 jar of tomato sauce

Thaw the spinach and drain completely.  See my tip below* Mix together all the cheeses reserving the 1/2 cup mozzarella. Add in the bread crumbs, garlic and spinach.  Mix well and set aside.  Boil the lasagna noodles until al dente.  Working on a surface with paper towels, one at a time take a lasagna noodle and spread the cheese topping along the length of it.  Roll up and place in a casserole dish snugly.  

Depending on how much filling you use per each noodle, you may or may not use all the lasagna noodles.  Pour approximately 1-2 cups of the sauce over the noodles.  Cover and bake in a 350F oven for 35-40 minutes.  Uncover, top with the remaining mozzarella cheese and bake until melted.  Serve immediately, enjoy!

*Tip – to thaw frozen spinach so that it is somewhat dry.  Empty the bag of frozen spinach into a dry non-stick skillet. Over med-high heat, move the spinach around to evaporate the moisture.  Allow to cool before using in the recipe.