10 lasagne noodles, cooked and drained

FILLING:

10 oz. pkg. frozen chopped spinach, cooked and well drained (squeeze dry)
8 oz. pkg. cream cheese, softened
1/4 c. chopped onion
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
1 garlic clove, minced
1 egg, slightly beaten
4 oz. (1 c.) shredded Mozzarella cheese

SAUCE:

3 (8 oz.) cans tomato sauce
1/2 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 c. grated Parmesan cheese

Heat oven to 350 degrees. On cookie sheet, arrange noodles overlapping 1 inch.

In bowl combine all filling ingredients except Mozzarella cheese. Mix well. Spread mixture on noodles; sprinkle with Mozzarella cheese and roll jelly roll fashion. With 2 spatulas, place roll seam side down in 12x8 inch (2 quart) baking dish.

In small bowl combine all sauce ingredients except Parmesan cheese. Pour over roll. Sprinkle with Parmesan cheese. Bake 350 for 30 minutes. Let stand 5 minutes before slicing.