8 pieces curly edge lasagna, uncooked
2 tbsp. olive oil
1/4 c. finely chopped onion
1 3/4 c. (14 1/2 oz. can) ready cut Italian style tomatoes
2/3 c. (6 oz. can) tomato paste
1/2 c. water
1 3/4 c. (15 oz. container) Ricotta cheese
10 oz. pkg. chopped spinach, thawed and drained
1 c. shredded Mozzarella cheese, divided
1 egg, slightly beaten
2 tbsp. Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper

Cook pasta according to package directions. Drain. Lay flat on foil to cool. Heat oven to 350 degrees. In skillet heat oil. Add onion; cook, stirring frequently, until tender. Add tomatoes, tomato paste and water. Heat to boiling. Reduce heat. Simmer 5 minutes; set aside.

In bowl stir together Ricotta cheese, spinach, 1/2 cup Mozzarella cheese, egg, Parmesan cheese, salt and pepper. In bottom of 12x8-inch baking dish spread 3/4 cup tomato mixture. Spread about 1/3 cup cheese mixture on each noodle to within 1-inch of ends. Roll up.

Place roll ups seam-side down in prepared dish. Top with remaining tomatoes. Cover; bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese. Continue baking until cheese melts. Also good with prepared spaghetti sauce.