Lasagna Roll-Ups

Some time ago I decided it would be intelligent to buy approximately 10 boxes of (non wheat...which is a problem for me) lasagna noodles and although pasta does have a lengthy shelf life, at the rate I am going with making lasagna dishes, I may never get through all of them.  I found this recipe on a package of cheese I believe a while ago.  We're both up in the air about the dish.  Eric says he doesn't get the concept of rolling the lasagna noodle up and would just rather have my lasagna-he did say he liked the addition of the Worcestershire sauce to the meat though.  I (who typically is not a huge over the top sauce lover) felt it should've had more sauce and it was hard to plate without it falling apart, which made it lose major points for me (and hence, just a shot of all nine roll ups in the pan).  Regardless, give it a try-it's easy enough to adjust with different meats, cheeses, etc. 

3/4 lb ground beef
1 garlic clove, minced
1-26 oz jar spaghetti sauce
1 tbsp Worcestershire sauce
1/4 c frozen spinach, defrosted, drained
1 egg, lightly beaten
1 c ricotta cheese
1/2 c grated Parmesan cheese, divided
9 lasagna noodles, cooked, drained
2 c mozzarella cheese, divided

Preheat oven to 350 F.  Brown meat and drain well.  Combine spaghetti sauce and Worcestershire sauce.  Remove half of the sauce mixture and stir meat into other half.  Mix egg, ricotta, 1/4 c Parmesan cheese, and spinach.  Lay out the lasagna noodles on a mat.  Spread each noodle with 2 heaping tablespoons of ricotta mixture.  Top evenly with meat mixture and then 2 heaping tablespoons of mozzarella cheese.  Roll up each noodle.  Place in a greased 8 inch square pan.  Continue with rest of noodles.  Pour remaining sauce over noodles.  Sprinkle evenly with remaining parmesan and mozzrella cheese.  Spray a piece of foil and cover.  Bake for 45 minutes.  Serve with a salad for a meal for 4-6.