Spinach and Mushroom Lasagna Pockets

Ingredients

1 package cooked lasagna noodles
1 package defrosted frozen spinach
1 can sliced mushrooms
1 container ricotta cheese
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
1/2 tsp black pepper
1/2 tsp salt
1 egg
1 jar pasta sauce
2 cups shredded mozzarella cheese

Directions:
- Preheat oven 350*
- Line large baking sheet with parchment paper
- Combine spinach, mushrooms, ricotta cheese, garlic, Parmesan cheese, pepper, salt, and egg in a bowl, set aside.
- On a clean surface, place 1 noodle down, in the center top with 1 Tbsp of sauce, lay another noodle across the pasta sauce vertically, place 1/3 cup of the spinach mixture, fold over left side first, then bottom, then right, then top piece.  Place on the parchment paper lined baking sheet.  
- Repeat using all the noodles, approximately 8 or 9 pockets.
- Cover each pocket with 2-3 Tbsp of the sauce, then top with shredded cheese.
- Bake for 25-30 minutes, serve hot.

Makes 8 or 9 servings.