Tomato Lasagna Roll-Ups

• 8 pieces curly-edged lasagna, cooked
• 2 Tbsp. olive oil
• 1/4 c. onions, finely chopped
• 1 3/4 c. stewed tomatoes (14 oz. can)
• 2/3 c. tomato paste (6 oz.) can
• 1 3/4 c. Ricotta cheese (15 oz. container)
• 1 1/4 c. frozen chopped spinach (10 oz. pkg.), thawed and 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

1. Cook lasagna according to package directions, drain and lay flat on foil to cool.
2. Heat oven to 350u0b0.
3. In a skillet, heat oil. Add onion; cook, stirring frequently until tender.
4. Add tomatoes and tomato paste.
5. Heat to boiling, then reduce heat.
6. Simmer 5 minutes, stirring to break up tomatoes; set aside.
7. In a bowl, stir together Ricotta cheese, 1/2 cup Mozzarella cheese, spinach, egg, Parmesan cheese, salt and pepper.
8. In bottom of a 12 x 8-inch baking dish, spread 3/4 cup tomato mixture.
9. Spread about 1/2 cup of cheese mixture on each noodle to within one inch of ends, roll up.
10. Place each roll-up side down in baking dish; top with remaining tomatoes.
11. Cover and bake 35 minutes or until hot and bubbly.
12. Sprinkle with remaining 1/2 cup Mozzarella and continue baking just until cheese melts.
13. Makes 4 servings.

curly, olive oil, onions, tomatoes, tomato paste, ricotta cheese, spinach, mozzarella cheese, egg, parmesan cheese, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603422 (may not work)