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Italian Spinach Egg Rolls

6 lasagne noodles
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup (4 ounces) part-skim ricotta cheese
1/2 cup (2 ounces) low-moisture part-skim shredded mozzarella cheese
4 large hard-cooked eggs, chopped
3 large eggs, beaten
1/2 cup chopped green onions with tops
1 1/2 teaspoons Italian seasoning, crushed
1 (14-ounce) jar spaghetti sauce
Freshly grated Parmesan cheese, optional

1. Cook noodles according to package directions. Drain well. Set aside. In medium bowl, stir together remaining ingredients except spaghetti sauce and Parmesan cheese until well combined.
2. Spread half of the spaghetti sauce over bottom of greased 11 x 7 x 1 1/2-inch baking dish. Spread a scant 2/3 cup of the spinach mixture over 1 of the cooked noodle strips. Starting at short end, roll up strip. Place roll, seam-side down, in baking dish. Repeat with remaining noodles and spinach mixture. Spoon remaining sauce over rolls. Cover tightly with aluminum foil.
3. Bake in preheated 350°F oven 20 minutes. Remove foil. Continue baking until heated throughout, about 15 to 20 minutes. Sprinkle with Parmesan cheese, if desired.

Makes 6 servings.

Recipe and photograph provided courtesy of the American Egg Board.