8 pieces uncooked lasagne
2 tbsp. olive oil
1/4 c. finely chopped onion
14 1/2 oz. can ready-cut Italian style tomatoes
6 oz. can tomato paste
1/2 c. water
15 oz. Ricotta cheese
10 oz. pkg. frozen chopped spinach, thawed and 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 according to 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, tomato paste and water. Heat to boiling; reduce heat. Simmer 5 minutes; 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 rolls, seam side 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. Makes 4 servings.