SAUCE:

1 lg. onion, chopped (1 c.)
1 clove garlic, finely chopped
2 tbsp. vegetable oil
1 qt. tomatoes
1 (15 oz.) can tomato sauce
1/2 tsp. leaf basil, crumbled
1/4 tsp. leaf thyme, crumbled
1/4 tsp. pepper

FILLING:

1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
2 3/4 c. cottage cheese
1 c. grated Parmesan cheese
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, finely chopped
2 c. Mozzarella cheese

For sauce, brown onion and garlic in oil. Add other ingredients and bring to boil. Simmer for 20 minutes.

Prepare filling. Combine all ingredients and mix until well blended.

Cook lasagna noodles; drain well.

Preheat oven to 350 degrees.

Put 1/4 cup filling on each strip. Roll jelly roll fashion. Put 1 1/2 cups sauce over bottom of pan and arrange rolls seam side down. Cover with remaining sauce. Bake, covered for about 30 minutes. Sprinkle with Parmesan cheese.