8 lasagna noodles from 16 oz. pkg.

FILLING:

1 tbsp. olive oil
1 lg. onion, diced, about 1 c.
3 lg. cloves garlic, crushed
1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
1/2 c. very fresh, part skim ricotta cheese or low fat sm. curd cottage cheese
1 tbsp. country style Dijon mustard
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

SAUCE:

3 lg. fresh ripe tomatoes, diced, about 3 c.
1 sm. zucchini, diced, about 1 c.
1 med. sized rib celery, diced, about 1/2 c.
1 (8 oz.) can tomato sauce
1/2 tsp. dried oregano leaves
1/4 tsp. freshly ground black pepper
1/4 c. freshly grated Parmesan cheese (opt.)

In deep 4 quart saucepan over high heat, bring 2 quarts hot tap water, covered, to boil 8 to 10 minutes. Add lasagna noodles; cook 8 to 10 minutes, stirring frequently until just tender. Prepare filling; while pasta cooks, in 12" skillet over medium high heat, heat oil; add onion and garlic; cook 2 to 3 minutes, stirring frequently until onion is crisp tender.

Remove from heat. Using slotted spoon, remove 1/2 of onion mixture to medium sized bowl; stir in spinach, ricotta, mustard, salt and pepper to mix well. Set aside.

Prepare sauce: To remaining onion mixture in skillet, add tomatoes, zucchini, celery, tomato sauce, oregano and pepper; bring to a boil over medium high heat. Reduce heat to low; simmer, covered, 7 to 8 minutes until vegetables are tender.

To assemble: Drain lasagna noodles; rinse under cold running water; drain well. Lay noodles flat, without touching on large no stick cookie sheet. Place 2 noodles at a time on work surface. Spread about 3 tablespoons spinach mixture over each noodle; roll up jelly roll fashion. Remove sauce from heat. Place rolled lasagne noodles, seam side down, in sauce.

Bring to a boil over medium high heat; reduce heat to medium low. Cook, lightly covered with foil, about 5 minutes until noodles are heated through. Sprinkle with freshly grated Parmesan cheese, if desired. Makes 4 servings.