Manicotti Ravioli Lasagna

I made this ... thing ... for dinner yesterday and I'm still not sure what to call it. It was supposed to be a sort of rustic manicotti type thing, but it looked like more of a ravioli, and it totally tasted like a lasagna. In whatever case, it was good, and we'll be having leftovers for dinner. And since I hate leftovers and try to avoid them whenever possible, that is saying something.

Also: this is probably a bit "unusual" in the ingredient selection, but I was trying to make the filling with only two ingredients at first. It didn't work out quite like I had planned. Still turned out delicious with the adjustments, though. (You could probably use plain chopped spinach if you wanted to in this recipe.)

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MANICOTTI RAVIOLI LASAGNA
Makes 16 stuffed noodles (about 5 servings)
Prep time: 30 minutes. Cook time: 45 minutes.

8 lasagna noodles
15 ounces ricotta cheese
10 ounce package creamed spinach
2 cups shredded mozzarella cheese, divided
1 tablespoon Italian seasoning
1 egg
pasta sauce, to taste (will need at least ½ cup)

• Boil a large pot of salted water (add olive oil, if desired).
• Cook lasagna noodles until done.
• Drain and cool until they are able to be handled.
• Meanwhile, preheat oven to 375°F.
• Combine ricotta cheese, creamed spinach, ½ cup mozzarella, seasoning, and egg.
• Stir until well-combined.
• Cover the bottom of a 9"x13" baking dish with ¼ cup pasta sauce and set aside.
• Cut noodles in half width-wise (to get two noodles about 5" long).
• Place a heaping tablespoon of ricotta mixture in the center of each noodle.
• Fold noodle to make an approximate "ravioli."
• Repeat to make 16 finished "ravioli."
  
• Arrange stuffed noodles in prepared pan -- if you put them in so the ruffled edges face the long way in the pan, you should be able to fit 16 finished "ravioli" in the pan with no overlaps and no gaps.
• Spread finished noodles with sauce (I used about 1 cup) and sprinkle with remaining mozzarella cheese.
• Cover pan tightly with foil and bake at 375°F for 30 minutes.
• Remove foil and bake for another 10-15 minutes or until cheese is browned.
• Let sit about 10 minutes before serving with salad and crusty bread.