8 lasagne noodles from 16 oz. pkg.
1 tbsp. olive oil
1 lg. onion, diced (about 1 c.)
3 lg. cloves garlic, crushed
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 c. ricotta cheese (or cottage cheese)
1 tbsp. Dijon mustard
1 egg, beaten
1/4 tsp. ground pepper
1/4 tsp. salt
1 (15 oz.) jar spaghetti sauce
Parmesan cheese

Cook noodles in 2 quarts water with 1 tablespoon oil added. In 12 inch skillet over medium heat, put olive oil, onion and garlic. Cook for 2 or 3 minutes, stirring frequently. Remove from heat. Using slotted spoon, remove half onion mixture to a bowl. Stir in cheese, drained spinach, mustard, salt and pepper. Mix well and set aside.

Mix spaghetti sauce with remaining onion mixture in skillet and heat. To assemble, drain noodles well and lay flat (not touching) on a cookie sheet. Spread about 3 tablespoons filling mixture on each noodle. Roll up jelly roll fashion. Place, seam side down, in skillet on top of sauce. Bring to a boil over medium heat. Reduce heat to low. Cook covered about 5 minutes. Sprinkle with Parmesan cheese and serve. Yield: 4 servings.