Spaghetti sauce
1 1/2 lbs. ground beef
1 med. onion, chopped
Salt
1 (10 oz.) pkg. frozen chopped spinach, thawed & squeezed dry
1 (15 to 16 oz.) Ricotta cheese
1/4 c. Parmesan cheese, grated
1/2 tsp. dried basil
2 eggs
12 lasagna noodles
8 oz. Mozzarella cheese

Prepare your favorite spaghetti sauce. Cook ground beef, onion and 1/2 teaspoon salt until browned. Drain fat. In bowl, mix spinach, Ricotta, basil, eggs and 1/4 teaspoon salt. Set aside. Prepare noodles to package directions; drain.

Preheat oven to 375 degrees. Spread 1 cup spaghetti sauce in 12 x 8-inch baking dish. Lay a noodle flat on work surface; spread 1/12th portion of spinach mixture on. Top with ground beef. Roll noodle up and place roll upright in dish so filling shows. Repeat with remaining noodles and filling. Spoon remaining sauce over and around rolls. Sprinkle rolls with Mozzarella cheese.

Cover and bake 50 to 60 minutes until hot and bubbly. Let stand 10 minutes for easier serving.