1/4 cup chopped fresh basil or 1 tsp. dried, crushed basil
1 1/2 cups chopped fresh spinach
8 dried lasagna noodles
1 egg
1/4 cup grated Parmesan cheese
1 pkg. ricotta cheese
1 1/3 cups purchased light Alfredo pasta sauce
1/2 cup shredded mozzarella cheese (2 oz.)

(Prep Time:20 minutes, Total Time:70 minutes)
1. Cook lasagna noodles according to package directions. Meanwhile, wash spinach thoroughly and remove excess water from leaves with a salad spinner (a small amount of water will remain). Trim off tough stems and chop spinach. Heat a skillet to medium; add spinach, cooking until leaves are wilted, about 2 minutes.

2. In a medium bowl stir together spinach, ricotta, mozzarella, Parmesan, egg and basil. Season to taste with pepper.

3. Preheat oven to 375°F. Spread ricotta mixture on one side of each noodle. Roll up from narrow end. Place in a greased 2-quart rectangular baking dish. Spread Alfredo sauce over rolls.

4. Bake, covered, 45 minutes; uncover and bake 5 minutes more or until heated through. Top with sliced fresh basil leaves and chopped tomato, if desired.