Lasagna Rollers

12 lasagna noodles, cooked
10 oz. Italian “sausage”, chopped
8 oz. tomato sauce
½ cup chopped roasted red pepper
1 tsp dried Italian seasoning
15 oz. ricotta
10 oz. frozen chopped spinach, unthawed
2 cups shredded mozzarella
1/2 cup shredded cheddar
1 egg, lightly beaten
1 jar (28 oz) pasta sauce
oregano to top

1. Preheat oven to 350. Heat “sausage” in skillet; stir in tomato sauce, roasted pepper, & Italian seasoning; simmer until heated through
3. Mix together ricotta, spinach, 1 ½ cups mozarella, cheddar, & egg
4. Spread a little pasta sauce in bottom of 13 x 9 baking dish; spread a thin layer of ricotta mixture over each noodle; top with “sausage” mixture; tightly roll up each noodle, jelly-roll style; place seam sides down in prepared dish; spread remaining pasta sauce on top
5. Cover with foil & bake 30 minutes; sprinkle with remaining mozzarella & oregano; bake uncovered 15 minutes