Lasagna Rolls

Ok going through some old documents I found this bad boy hiding in a folder all by his lonesome. This is an awesome recipe that I created, but somehow Olive Garden STOLE IT and Bastardized it. I made these up from the Ingredients I had on hand... Feel free to sub in your own Ideas and/or tastes to make this fit for you and your family.
Servings - 3

Total Time 1.5 hours max

6 large Lasagna Noodles Cooked Aldente
Ricotta Cheese 8-10 oz container
1 Large Handful Fresh Spinach Leaves
1 cup Grated and Divided (1/4 and 3/4cup) Parmesan Cheese
1/2 of a med Onion (about 1/2 cup diced)
1/2 of med Green Pepper (about 1/3 cup diced)
2 Cloves Fresh Garlic (2 tsp minced form jar)
Black/White Pepper to taste
Salt to taste
1 12.5 oz Can Tomato Sauce
1 Can Tomato Soup (condensed)
1 Tbs Oregano                             }
1 Tbs Parsley                               } 3 1/2 Tbs Italian Seasoning will work well too
1 tsp basil                                    }
1 - 2 tsp Garlic Powder (to taste)}
EVOO or Veggie Oil

Preheat oven to 400 F
Make Sure Noodles are cooked DO NOT RINSE AFTER COOKING- Proceed to Red Sauce
(Feel free to use caned, jarred, or other homemade sauce this is a "suggestion" that worked VERY well with the recipe I made. Plus it was WHAT I HAD ON HAND.)
In oil Saute Diced Onion, Green Pepper, Garlic, (lightly season with pepper and salt to taste) until onions are translucent and slightly browned. Add Tomato Sauce and Condensed Tomato Soup (add only 1/2 can of water to rinse can) Add Italian Seasonings (oregano, parsley, garlic powder, basil etc...) bring to a boil stirring slowly and constantly, reduce heat and simmer lightly while you mix the stuffing.

Shred/chop Spinach add to ricotta cheese with Garlic powder, and 1/4 cup Parmesan Cheese. fold together well.

On a clean cutting board or plate lay out 1 cooked Lasagna Noodle spoon a generous amount of stuffing onto the last 2 inches of the noodle. Fold over 1 time, but do not press down hard, just enough to make a flat surface on top. Spoon on more stuffing mix thinly and fold over 1x again. (repeat until you have reached the end of the noodle) leaving a bare "flap" at the end. (Providing you did not rinse the noodle after cooking it will have a starchy/stickyness to it. use that to stick the end of the noodle to the roll.

Place rolls "flap down" in a Preheated Glass or Ceramic 8x8 baking dish. 2 rows of 3 works well. once all of the rolls are in the pan pour over the red sauce. Bake in a preheated 400F Oven for 20 min UNCOVERED, then cover and bake for 10 min. Lastly add 3/4 cup parmesan cheese to top, bake covered for 5-10 more min, or until cheese is lightly browned. Remove from oven and LET THEM COOL for 8-10 min before serving. (this allows the noodles to close their "pores" around the red sauce it absorbed and everything to settle)

2 rolls = 1 serving

Bryant