Stir together the ricotta, spinach, 1 cup Parmesan, ham, egg, and pepper in a medium bowl until well blended

Add salt to a large pot of water. Bring water to a boil. Boil the noodles, 6 at a time, until just tender. I boil the noodles in two batches so they don't stick. I take my first batch of noodles out one at a time with the handle of a wooden spoon, or something similar. Then boil your second batch of six noodles. Drain. Arrange the noodles in a single layer on oiled baking sheets to prevent them from sticking.

Spray a 13x9 inch glass baking dish (or butter it). Pour 1 cup sauce over the bottom of the prepared dish. Lay each lasagna noodle on a work surface, spread about 3 tablespoons of ricotta mixture evenly over each noodle. The mixture is pretty thick. You can spread the mixture with your fingers. Then starting at one and, roll each noodle like a jelly roll

Lay the lasagna rolls Seam side down, without touching, atop the sauce in the dish

Sprinkle the mozzarella and remaining 2 tablespoons of romano over the lasagna rolls

Uncover and bake until the cheese on top becomes golden, about 5 - 10 minutes longer. Remove from oven and let stand for 10 minutes before serving