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Spinach Lasagna Rolls

I originally found this recipe here on skinnytaste.com. She gets all the credit. I changed it a bit because the Handsome Man does not like ricotta. Pooh. I
When its time to cook this I use a meaty spaghetti sauce. 

Spinach Lasagna Rolls

Ingredients: 
18 lasagna noodles, cooked
Approx. 2 cups of freshly chopped spinach (or 10 oz frozen chopped spinach, thawed and completely drained)
 2  - 8oz packages of Neufchâtel (or cream cheese) softened
 ½ cup cottage cheese
1 cup grated Parmesan cheese
 2 egg
salt and fresh pepper
 ½ cup mozzarella cheese, shredded

Combine spinach, Neufchâtel, cottage cheese, Parmesan, egg, salt and pepper, and mozzarella in a large bowl. If the mixture seems soupy then add more Parmesan.

Make sure the lasagna noodles are dry. Place a piece of wax paper on the counter and lay out the noodles. Spread cheese mixture evenly over noodles. Carefully roll noodles up and place edge side down on baking sheet. Flash freeze noodles in the freezer.  After about 30 minutes when they are mostly frozen place them carefully into a labeled freezer bag and freeze.

To serve: Place 1 cup of your favorite tomato sauce in the bottom of a 9x13 pan (or adjust if making a smaller portion), place frozen lasagna rolls in the dish. 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 at 350 for 60 minutes (1.5x the originally listed bake time), or until cheese melts.
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