Tomato Lasagna Roll-Ups

• 8 pieces curly edge lasagna
• 2 Tbsp. olive oil
• 1/4 c. chopped onion
• 1 1/4 c. (14 1/2 oz. can) diced Italian-style tomatoes
• 2/3 (6 oz.) can tomato sauce
• 1/2 c. water
• 1 3/4 c. Ricotta cheese
• 1 (10 oz.) pkg. thawed spinach, drained
• 1 c. shredded Mozzarella cheese
• 1 egg, slightly beaten
• 2 Tbsp. Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper
• garlic to taste

1. Cook pasta according to directions. Lay flat on foil to cool. Cook onion in oil; don't burn. Add tomatoes, tomato paste and water. Simmer 5 minutes. In bowl, stir together Ricotta, spinach, egg, 1/2 cup Mozzarella cheese, Parmesan, salt and pepper. In bottom of 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 seams down in baking dish. Top with remaining tomatoes. Cover and bake 35 minutes or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese and bake until cheese melts.

curly, olive oil, onion, italianstyle tomatoes, tomato sauce, water, ricotta cheese, thawed spinach, mozzarella cheese, egg, parmesan cheese, salt, pepper, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98182 (may not work)