SPINACH-STUFFED LASAGNA RUFFLES

1 (8 oz.) package lasagna noodles, cooked
1 (8 oz.) package cream cheese, softened
2 (10 oz.) packages spinach, thawed and drained
1 1/2 cups Parmesan cheese, grated
1 (15 oz.) container Ricotta cheese
2 cups Mozzarella cheese, shredded
1 1/2 teaspoons Italian seasoning
1/4 teaspoon salt
32 ounces spaghetti sauce, meatless

Beat cream cheese until smooth.  Stir in the spinach, 1 cup of Parmesan, Ricotta, Mozzarella, Italian seasoning and salt.

Spread 1/4 to 1/2 cup of the filling over each cooked noodle.  Roll the noodle up.  Cut each lasagna roll in half.

Pour half of the spaghetti sauce into a lightly greased oven-proof container.  Place the lasagna rolls in the sauce, cut side down.  After placing all the rolls in the pan, top with the remaining sauce and Parmesan cheese.  Cover with foil and either store in the freezer or bake 30-40 minutes in a 350 degree oven.  YIELD:  6 servings