8 lasagne noodles form 16 oz. pkg.

FILLING:

1 tbsp. olive oil
1 lg. onion, diced, about 1 c.
3 lg. cloves garlic, crushed
1 (10 oz.) pkg. frozen chopped spinach, thawed & well drained
1/2 c. very fresh, part skim ricotta cheese, or low fat sm. curd cottage cheese
1 tbsp. country style Dijon mustard
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

3 lg. fresh ripe tomatoes, diced, about 3 c.
1 sm. zucchini, diced, about 1 c.
1 med. size rib celery, diced, about 1/2 c.
1 (8 oz.) can tomato sauce
1/2 tsp. dried oregano leaves
1/4 tsp. freshly ground black pepper
1/4 c. freshly grated Parmesan cheese, optional

In deep 4 quart saucepan over high heat, bring 2 quarts hot tap water, covered, to boil, 8-10 minutes. Add lasagne noodles; cook 8-10 minutes, stirring frequently until just tender.

Prepare Filling: While pasta cooks, in 12 inch skillet over medium-high heat, heat oil; add onion and garlic; cook 2-3 minutes, stirring frequently until onion is crisp-tender. Remove from heat. Using slotted spoon, remove half of onion mixture to medium size bowl; stir in spinach, ricotta, mustard, salt and pepper to mix well. Set aside.

Prepare Sauce: To remaining onion mixture in skillet add tomatoes, zucchini, celery, tomato sauce, oregano and pepper; bring to boil over medium-high heat. Reduce heat to low; simmer, covered, 7-8 minutes until vegetables are tender.

To Assemble: Drain lasagne noodles; rinse under cold running water; drain well. Lay noodles flat, without touching, on large nonstick cookie sheet. Place 2 noodles at a time on work surface. Spread about 3 tablespoons spinach mixture over each noodle; roll up jelly roll fashion. Remove sauce from heat. Place rolled lasagne noodles, seam side down in sauce. Bring to boil over medium-high heat; reduce heat to medium-low. Cook, lightly covered with foil, about 5 minutes until noodles are heated through. Sprinkle with freshly grated Parmesan cheese, if desired. Makes 4 servings. Calories: 487. Fat: 8 g.