Tomato Lasagna Roll-Ups - cooking recipe

Ingredients

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

Preparation

Cook lasagna according to package directions, drain and lay flat on foil to cool.
Heat oven to 350\u00b0.
In a skillet, heat oil. Add onion; cook, stirring frequently until tender.
Add tomatoes and tomato paste.
Heat to boiling, then reduce heat.
Simmer 5 minutes, stirring to break up tomatoes; set aside.
In a bowl, stir together Ricotta cheese, 1/2 cup Mozzarella cheese, spinach, egg, Parmesan cheese, salt and pepper.
In bottom of a 12 x 8-inch baking dish, spread 3/4 cup tomato mixture.
Spread about 1/2 cup of cheese mixture on each noodle to within one inch of ends, roll up.
Place each roll-up side 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 and continue baking just until cheese melts.
Makes 4 servings.