10 Lasagna noodles, cooked and drained

FILLING:

1 (10 oz.) pkg. frozen spinach, cooked and drained
1 (8 oz.) pkg. cream cheese, softened
1/4 c. chopped onion
1/4 c. grated Parmesan cheese
1/8 tsp. pepper
1 minced garlic clove (or use prepared garlic in jar)
1 egg, slightly beaten
1 c. shredded Mozzarella cheese

SAUCE:

3 (8 oz.) cans tomato sauce
1/2 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. basil
1/4 tsp. oregano
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. On cookie sheet arrange lasagna noodles lengthwise overlapping each other 1 inch. In small bowl, combine all filling ingredients, except Mozzarella cheese. Mix well. Spread over noodles, sprinkle with Mozzarella cheese and roll up jelly roll fashion. Place roll seam side down in 12 x 8 inch 2 quart baking dish. In small bowl combine all sauce ingredients, except Parmesan cheese. Pour over lasagna roll. Sprinkle with Parmesan cheese. Bake at 350 degrees about 30 minutes. Let stand 5 minutes before slicing. Makes about 6 servings.