Preheat oven to 350F. Heat oil in heavy medium skillet over medium-high heat. Add spinach and cook until tender, about 4 minutes. Cool. Combine spinach, ricotta, Parmesan, egg and parsley in large bowl. Season with salt and pepper. Spread 1 cup spaghetti sauce over bottom of 8-inch square baking dish. Pat 1 lasagne noodle dry with paper towel. Set on waxed paper sheet. Spread about 1/3 cup ricotta mixture over noodle. Carefully roll up noodle, starting at 1 short end, to enclose filling. Arrange seam side down in prepared dish. Repeat with remaining noodles. Top with remaining 1 cup sauce. Sprinkle with mozzarella. (Can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before continuing.) Bake until cheese melts, about 45 minutes. Serves 4 to 6. Bon Appetit March 1990
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|Serving Size: 1 Serving (566g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 313 (43%)|
|Amt Per Serving||% DV|
|Total Fat 34.8g||46 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 54.2mg||17 %|
|Sodium 3018.9mg||104 %|
|Potassium 1680.5mg||44 %|
|Total Carbohydrate 72.5g||21 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 59.2g|
|Protein 28.3g||40 %|
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Calories per serving: 721
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