8 pieces (about 8 oz.) curly edge lasagne, uncooked
2 tbsp. olive oil
1/2 c. finely chopped onion
1 3/4 c. (14 1/2 oz. can) stewed tomatoes
2/3 c. (6 oz.) tomato paste
1 3/4 c. (15 oz. container) ricotta cheese
1 1/4 c. (10 oz. pkg.) frozen chopped spinach, thawed, well drained
1 c. shredded mozzarella cheese, divided
1 egg, slightly beaten
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper

Cook pasta as per package directions; drain. Lay flat on foil to cool. Heat oven to 350 degrees. In skillet, heat oil. Add onion; cook, stirring frequently, until tender. Add tomatoes and tomato paste.

Heat to boiling, reduce heat. Simmer 5 minutes, stirring to break up tomatoes; set aside.

In bowl, stir together ricotta cheese, spinach, 1/2 cup mozzarella cheese, egg, Parmesan cheese, salt and pepper.

In bottom of 12 x 8 inch baking dish, spread 3/4 cup tomato mixture. Spread about 1/3 cup cheese filling on each noodle to within 1 inch of ends; roll up. Place roll ups, seam down, in prepared dish. Top with remaining tomatoes. Cover. Bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup mozzarella cheese, continue baking until cheese melts. 4 servings.

Ham Variation: Cut 8 boiled ham slices in half lengthwise; place on noodles. Spread with cheese mixture and continue as directed in recipe.

Sausage Variation: 1/2 pound Italian sausage may be added with the onion. Cook, stirring to break up sausage, until lightly browned.