8 pieces (about 8 oz.) curly edge lasagne, uncooked
2 tbsp. olive oil
1/4 c. finely chopped onion
1 3/4 c. (14 1/2 oz. can) stewed tomatoes
2/3 c. (6 oz. can) tomato paste
1 3/4 c. (15 oz. carton) ricotta cheese
1 1/4 c. (10 oz. pkg.) frozen chopped spinach, thawed, well drained
1 c. shredded Mozzarella cheese, divided
1 egg, slightly beaten
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper

Cook pasta according to package directions; drain. Lay flat on foil to cool. Heat oven to 350 degrees.

In skillet, heat oil. Add onion, cook, stirring frequently, until tender. Add tomatoes and tomato paste. Heat to boiling; reduce heat. Simmer 5 minutes, stirring to break up tomatoes; set aside.

In bowl stir together ricotta cheese, spinach, 1/2 cup Mozzarella cheese, egg, Parmesan cheese, salt and pepper.

In bottom of 12"x8" baking dish, spread 3/4 cup tomato mixture. Spread about 1/3 cup cheese filling on each noodle to within 1" of ends; roll up. Place rolls up, seam side down in prepared dish. Top with remaining tomatoes; cover. Bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese. Continue baking until cheese melts. 4 servings.