Cook the lasagna noodles according to package directions. Using tongs, carefully remove them from the stockpot and align them on parchment or wax paper, side by side. Preheat oven to 375°F.
12-15 lasagna noodles
For the cheese filling: In a mixing bowl stir together the thawed spinach (moisture squeezed out), ricotta cheese, egg, parsley and season with salt and pepper to taste.
15 oz. ricotta cheese, 1, 10 oz. package frozen spinach, thawed, 1 large egg, 2 Tbsp. parsley, 1/2 tsp. salt and pepper (to taste)
In a separate bowl, combine the Mozzarella cheese, Asiago cheese, Parmesan cheese and Romano cheese. Stir 2 cups of the cheese into the ricotta/egg mixture and reserve leftover cheese for sprinkling on the roll ups prior to baking.
10 oz. Mozzarella cheese (fresh), 1/2 cup Parmesan cheese, 1/3 cup Asiago cheese, 1/3 cup Romano cheese
To assemble lasagna roll ups: Spread 1/4 cup of the cheese mixture evenly along length of the noodles (You can just use your hands, it's easier). Add meat on top of cheese, if using.
16. oz. Ground Hot Italian Sausage, cooked (optional)
Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 9x13 inch baking dish. Place lasagna roll ups in baking dish then cover the top with remaining marinara sauce and sprinkle with remaining cheese. Bake in preheated oven 30-35 minutes, or until heated through.
1, (24 oz.) jar Marinara of choice*
Let cool for ~5-10 minutes before serving. Enjoy with more red sauce on top if desired.