3 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 1/2 c. milk
1 (15 oz.) can tomato sauce

In 2 quart pan over medium heat melt 3 tablespoons butter. Stir in 2 tablespoons flour and 1/4 teaspoon salt. Gradually stir in 1 1/2 cups milk until smooth. Cook until boils and thickens. Remove from heat. Stir in 1 (15 ounce) can tomato sauce and 1 teaspoon basil leaves. 1 med. onion, chopped Salt 2 (10 oz.) pkg. frozen spinach, thawed squeezed dry 1 (16 oz.) ricotta cheese 1/4 c. Parmesan cheese 1/2 tsp. basil leaves 2 eggs 12 lasagna noodles 1 (8 oz.) mozzarella (shredded 2 c.)

1. Make creamy tomato sauce.

2. In skillet cook ground beef, onion, 1/2 teaspoon salt, stirring frequently until all juices evaporate and are well browned.

3. In bowl mix with fork spinach, ricotta cheese, Parmesan cheese, dried basil, eggs and 1/4 teaspoon salt. Set aside.

4. Cook noodles; drain.

5. Set oven at 375 degrees. In 4 quart baking dish spread 1 cup tomato sauce.

6. Lay a noodle flat on work surface. Spread a portion of spinach mixture over noodles (1-2 tablespoons). Top with a portion of ground beef mixture. Roll noodle around filling - jelly roll fashion.

7. Place roll upright in dish so filling shows. Spoon remaining sauce over and around filled noodles. Cover and bake 50-60 minutes.