Lasagne Spinach Spirals

• 12 pieces lasagne (uncooked)
• 2 Tbsp. vegetable oil
• 1 small onion, finely chopped
• 2 (10 oz.) pkg. frozen chopped spinach, drained well
• 15 oz. low-fat Ricotta cheese
• 1/2 c. freshly grated Parmesan cheese
• 1 egg, lightly beaten
• 1/2 tsp. thyme
• 1 dash of ground nutmeg
• 30 oz. meatless spaghetti sauce
• 4 oz. low-fat Mozzarella cheese, shredded (optional)

1. Drain spinach well, squeezing out excess juice.
2. Prepare lasagne according to package directions.
3. Rinse and drain.
4. Place vegetable oil in a medium-sized nonstick skillet and heat over medium-high heat.
5. Add onion and saute until tender.
6. Mix in spinach.
7. Set aside and cool slightly.
8. In a large mixing bowl, combine spinach mixture, Ricotta and Parmesan cheeses, egg and spices.
9. Spread spinach mixture equally on lasagne and roll up each piece jelly-roll style.
10. Place half of the spaghetti sauce in a 13 x 9 x 2-inch baking dish.
11. Place pasta spinach spirals, seam-side down, in dish.
12. Top with remaining spaghetti sauce and Mozzarella cheese, if desired.
13. Bake, uncovered, in a 350u0b0 oven until heated, about 25 minutes.

vegetable oil, onion, well, lowfat ricotta cheese, freshly grated parmesan cheese, egg, thyme, ground nutmeg, spaghetti sauce, lowfat mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=951126 (may not work)