I am the "sister chef" OR Spinach Lasagna Roll-Ups

When my sister Brynn was in college, I was debating on what to get her for her birthday.  As a college student, I knew she didn't have much room in her shared apartment for much "stuff".
 Book?  To be read after graduation probably.
Money?  Pretty impersonal for my sister.
Movie or gift card?  I'm sure it would have been appreciated since movie/date money is hard to come by for a college student, but it didn't feel right.
Food?  Ah, yes.
 Is there anything that tastes better that "home food" when you have been living on cold cereal, bagged salad and string cheese for a whole semester?  I think not.  That year, Brynn got a big brown paper sack full of homemade frozen stir-fry dinners, pasta dishes and quick breads.  I kept the thank you note from her that had more exclamation points than I've ever seen describing how great this gift was.  I love that.
After Christmas break, when my youngest sister, Bailey, wanted to make a few things to take down to SUU with her for the next semester- I was happy to oblige!  Brynn, Bailey and I looked through my well-worn recipe book, made our list and headed off to the grocery store.  We loaded our cart with the makings for Lasagna Roll-Ups, Nana's Stuffed Peppers, Honey-Oat Granola Bars, Meatballs and Baked Chicken.  We chatted, chopped, laughed, sauteed, mixed and pretty much had a grand time being together.  Both my sisters have called to tell me how great it's been to have a meal ready to go from the freezer.  I know the feeling.  I love being able to pull out a pan of Lasagna Roll-Ups, toss a salad and enjoy dinner with my family.  Freezer meals are enjoyed at my house at least once a week and this is one of our favorites.

SPINACH LASAGNA ROLLS
from Skinnytaste-  my comments/adjustments are in blue

Ingredients:

• 9 lasagna noodles, cooked   (might as well cook up the whole box and make two pans!)
• 10 oz frozen chopped spinach, thawed and completely drained   (fresh, washed leaves work well, too)
• 15 oz ricotta cheese   (I have used small curd cottage cheese with great success)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce  (homemade is best!)
• 9 tbsp (about 3 oz) mozzarella cheese, shredded   (we like it a little cheesier at our house)

Directions:
Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.