8 pieces lasagna, uncooked
2 tbsp. olive oil
1/4 c. finely chopped onion
1 3/4 c. stewed tomatoes (14 1/2 oz. can)
2/3 c. tomato paste (6 oz. can)
1 3/4 c. Ricotta cheese (15 oz. container)
1 1/4 c. frozen chopped spinach, thawed, well drained
1 c. shredded Mozzarella cheese, divided
1 egg, slightly beaten
2 tbsp. Parmesan cheese

Cook lasagna according to package; drain. Lay flat on foil to cool. Heat oven to 350 degrees. Saute onion in oil until tender; add tomatoes and paste. Heat to boiling, reduce heat and simmer 5 minutes, stirring to break up tomatoes; set aside in a bowl.

Stir together Ricotta cheese, spinach, 1/2 cup Mozzarella cheese, egg, Parmesan cheese, salt and pepper. Place 3/4 cup tomato mixture in bottom of 12x8 inch baking dish. Spread about 1/3 cup cheese filling on each noodle to within 1 inch of ends; roll up. Place roll-ups, seam side down in baking dish; top with remaining tomatoes.

Cover; bake 35 minutes or until hot an bubbly. Sprinkle with remaining cheese, continue baking until cheese melts. makes 4 servings.

Ham variation: Cut 8 boiled ham slices in half lengthwise; place on noodle. Spread cheese mixture and continue as directed in recipe.

Sausage variation: 1/2 lb. Italian sausage may be added with onion. Cook stirring to break up sausage until lightly browned.