8 ounces extra wide lasagna noodles, dry
1 ounce ranch dressing mix
8 ounces cream cheese, softened
10 ounces frozen chopped spinach, thawed and drained
8 ounces tomato sauce
3/4 cup milk
3/4 cup shredded mozzarella cheese
Cook lasagna (12 pieces) according to package directions. Rinse with cold water; drain well. Spread noodles flat on oiled baking sheets. Meanwhile, combine salad dressing and recipe mix with cream cheese. Remove 1/2 cup of cream cheese mixture and combine with spinach in small mixing bowl. Spread about 2 tablespoons spinach mixture evenly over each noodle. Starting from narrow end, roll up noodles and place seam side down, in 9 x 13-inch baking dish. Whisk tomato sauce and milk into remaining cream cheese mixture until smooth; pour sauce evenly over roll-ups. Cover with foil. Bake at 3250F. for 25 minutes.
Sprinkle roll-ups with Mozzarella cheese, cover loosely and continue baking 10 minutes longer, or until hot and bubbly.
Makes 6 servings.