Recipe

Ingredients:	12 dried lasagna noodles 1 (10 ounce) package frozen leaf spinach 15 to 16 ounces ricotta cheese 6 tablespoons freshly grated Parmesan 1/4 cup minced drained sun-dried tomatoes packed in oil 2 tablespoons minced black olives 1 teaspoon dried Italian seasoning 1/2 teaspoon lemon pepper seasoning 1/4 to 1/2 teaspoon dried red pepper flakes, or to taste Salt to taste 3 cups spaghetti or marinara sauce 1 tablespoon dried bread crumbs Olive oil to taste Basil sprigs for garnish
Directions:	Preheat oven to 350 degrees.   1.  In a large pot of salted boiling water, cook the lasagna noodles according to package directions. Drain and rinse under cold water. Pat dry with paper towels. 2.  Cook the spinach according to package directions, squeeze dry and chop. 3.  In a bowl combine the spinach, ricotta, 4 tablespoons of the Parmesan cheese, the sun-dried tomatoes, black olives, Italian seasoning, lemon pepper, red pepper flakes and salt to taste. 4.  Working with one pasta noodle at a time, smooth an even layer of the filling down on each strip, then roll up to enclose filling. Prepare remaining rolls in the same manner. 5.  Spoon a thin layer of sauce into a baking pan, top with the lasagna rolls, seam side down and cover with the remaining sauce. Sprinkle top with the remaining 2 tablespoons of Parmesan and bread crumbs and drizzle with a little oil. 6.  Bake in oven for 35 to 45 minutes or until bubbling. Garnish with the basil. Makes 4 to 6 servings.