8 pkgs. curly edged lasagne noodles
1 pkg. frozen chopped spinach, thawed
1 c. grated Parmesan cheese
1 1/3 c. Ricotta cheese
1/4 tsp. ground nutmeg
1 tsp. salt
1/2 tsp. pepper
2 tbsp. salad oil
2 cloves garlic, minced or crushed
1 tsp. sugar
1/2 tsp. dry basil
1/2 tsp. oregano leaves
1 lg. onion, chopped
1 (15 oz.) can tomato sauce

Cook noodles according to directions. Drain, rinse under cold water, set aside.

Squeeze out moisture of spinach. In a large bowl stir together spinach and 3/4 cup Parmesan cheese, ricotta cheese, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper. spread about 1/4 cup of the spinach mixture along entire length of each noodle. Roll up noodles. Grease a 9 x 13 baking dish. Stand rolled noodles on end and slightly apart in dish. Set aside.

Heat oil in a wide frying pan over medium heat. Add garlic and onion and cook until onion is soft. Add tomato sauce, sugar, basil, oregano, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, uncovered, for 5 minutes. Pour over noodles. (At this point you may cool, cover and refrigerate until next day).

Bake covered, in a 350 degree oven for 30 minutes. (45 minutes if refrigerated) or until heated through. Sprinkle with remaining 1/4 cup Parmesan cheese. Serves 4. Can also use as a side dish. Serves 8.