Cook pasta in saucepan of salted boiling water, until al dente. Drain. Lightly rinse under cold running water for easier handling. Set aside.

Preheat oven to 375 °F (190 °C).

To make lasagna rolls, lay pasta on wooden board, one at a time. Spread one end with 2 tbsp (30 mL) Spinach and RicottaCheese Filling. Roll up pasta and gently place in buttered baking dish. Repeat 11 times.

Pour tomato sauce over rolls and season to taste with Italian seasonings, salt and pepper.

Sprinkle generously with Canadian Parmesan cheese. Bake for 30 minutes. Remove from oven and let stand for 10 minutes before serving.

Spinach and Ricotta Cheese Filling:
In saucepan, cook spinach for 5 minutes in minimum of water. Strain completely. Chop spinach and place in bowl. Add remaining ingredients and mix well. Set aside.