• Preheat the oven to 350 degrees F. Line a large baking sheet with a silpat or foil (work area to roll the filled lasagna).

  Fill a large stock pot (minimum 4.5 quarts) with water and a pinch of salt; bring to a boil.
• While water is heating, in a large mixing bowl combine the mozzarella cheese, ricotta cheese, 1 cup of the parmesan cheese, spinach, salt and pepper. Mix well and set aside.
  1 pound (16 ounces) shredded mozzarella cheese, 1 15-ounce container ricotta cheese, 2 cups shredded parmesan cheese, 1 10-ounce package frozen chopped spinach, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
• In a large skillet, heat the olive oil, add the onion and garlic and sauté until the onions are translucent; 3-4 minutes.

  Add the ground meat and brown until no pink is visible. Pour in the sauce and allow to simmer on low for 5 minutes. Stir in the crushed red pepper flakes if using.
  2 teaspoons olive oil, ½ medium yellow onion, 2 medium garlic cloves, 16 ounces (1 pound) ground meat, 1 25-ounce jar prepared pasta sauce, 1 teaspoon crushed red pepper
• Spoon 1/3 of the sauce evenly on the bottom of a 13 x 9-inch baking pan. Reserve the remaining sauce to top the roll ups before baking.

Preparing the lasagna noodles

• Add 1/3 or ½ of the noodles to the boiling water and allow to cook until slightly underdone (e.g. the noodles I used call to cook for 13-14 minutes and I cooked them 10 minutes); they should be pliable but not yet edible consistency.

  Remove from the boiling water with a slotted spoon or strainer allowing any excess water to drain back into the pot. Rinse with cold water to stop the cooking process. Place them onto the prepared baking sheet.

  Allow to sit 30 seconds or until they can be handled comfortably. Using a paper towel, dab up any excess water on the baking sheet.
  15 lasagna noodles
• Place 1/3 cup of the filling onto a noodle; spread the filling to cover the full noodle. Gently roll the noodle up and place on top of the sauce in the baking sheet. Note: Place 3 roll ups end to end across the pan and 5 lengthwise; fill the pan in this pattern. Refer to photos.
• Once the pan is filled, top evenly with the remaining sauce and the 1 cup Parmesan cheese.
• Spray one side of aluminum foil with non-stick cooking spray and seal the over the baking dish (sprayed side facing the lasagna roll ups).

  Bake for 30 minutes or until bubbly and cooked through. Remove foil and allow to cook uncovered a few additional minutes to allow the cheese on top to become golden.