2 c. fresh mushrooms, sliced
1/2 c. chopped onion
2 tbsp. olive oil
2 (6 oz.) cans tomato paste
1 2/3 c. water
1 tsp. oregano
1/2 tsp. basil
1 crushed garlic clove
2 c. ricotta or cottage cheese
1 c. Parmesan cheese
2/3 c. cooked spinach, drained and chopped
1 1/2 c. shredded Mozzarella cheese
1 egg, beaten
1/2 tsp. salt
1/4 tsp. pepper
10 cooked lasagna noodles

Saute mushrooms, onion and garlic in oil. Add tomato paste, water, oregano and basil; cover and bring to a boil, then simmer for 20 minutes. Combine ricotta and Parmesan cheeses, spinach, 1 cup of the Mozzarella, egg, salt and pepper in separate bowl. Spread cheese mixture on each noodle and roll up. Place, seam side down in baking dish. Pour tomato sauce over noodles and top with remaining Mozzarella cheese. Bake at 350 degrees for 30 to 40 minutes.