2 (10 oz.) pkg. frozen chopped spinach
3 (15 oz.) cans tomato sauce
1 tbsp. sugar
1 tsp. dried crushed oregano
1 (16 oz.) pkg. lasagna noodles
4 c. shredded mozzarella cheese
2 c. grated Parmesan cheese
2 tbsp. dried parsley flakes
1 (12 oz.) can tomato paste
1 med. onion, diced
1/2 tsp. garlic salt
1 tsp. dried crushed basil
32 oz. ricotta cheese
3 eggs, beaten
1 tsp. salt
1/4 tsp. ground nutmeg

Cook spinach according to package directions. Drain well, reserving cooking liquid. Set aside.

In large saucepan combine reserved spinach liquid, tomato sauce, tomato paste, onion, sugar, oregano, basil and garlic salt. Simmer uncovered for 20 minutes over medium heat; set aside. Cook lasagna noodles according to package directions, drain and set aside.

In large bowl, combine spinach, ricotta cheese, mozzarella cheese, eggs, 1 cup Parmesan cheese, salt, parsley flakes and nutmeg. Mix well and set aside.

Preheat oven to 350 degrees. Spread about 1 1/2 cups of the tomato in two 9 inch square baking dish. Lay 4 to 5 lasagna noodles flat on working surface. Spread a thin layer of cheese filling evenly over each noodle. Roll up jelly roll style; placing seam side down in baking dish. Sprinkle each with 1/2 cup Parmesan cheese.

If preparing ahead, cover unbaked lasagna roll ups tightly with foil and freeze up to 2 months. To serve, bake, uncovered 45 minutes (50-60 minutes if frozen) or until heated through. Makes 2 casseroles, 6-8 serving each.