Tomato Lasagna Roll-Ups - cooking recipe

Ingredients

8 pieces curley edge lasagna (uncooked)
2 Tbsp. olive oil
1/4 c. finely chopped onion
1 3/4 c. stewed tomatoes
2/3 c. tomato paste
1 3/4 c. Ricotta cheese
1 1/4 c. (10 oz. pkg.) frozen chopped spinach, thawed
1 c. shredded Mozzarella cheese
1 egg, slightly beaten
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. black pepper

Preparation

Cook pasta according to package directions; drain.
Lay flat on foil to cool.
Heat oven to 350\u00b0.
In skillet, heat oil.
Add onion; cook, stirring frequently, until tender.
Add tomatoes and tomato paste; heat to boiling.
Reduce heat; simmer for 5 minutes, stirring to break up tomatoes.
Set aside.
In bowl, stir together the 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 Roll-Ups, seam side down, in prepared dish; top with remaining tomatoes.
Cover; bake for 35 minutes, or until hot and bubbly. Sprinkle with remaining 1/2 cup Mozzarella cheese; continue baking until cheese melts.
Serves 4 (2 Roll-Ups each).