1 box lasagna noodles
2-10 oz. packages frozen chopped spinach, thawed & well drained
1 pound ricotta cheese
1 cup grated parmesan cheese, divided
8 oz. cream cheese, softened
8 oz. mozzarella cheese, grated
1 tsp. salt
pepper to taste
Light tomato sauce
1 large yellow onion, chopped
2 cloves fresh garlic, minced
2-12 oz. cans petite diced tomatoes
16 oz. tomato sauce
2 TBSP sugar
2 TBSP olive oil
2 tsp. sweet basil
1/2 tsp. Italian herb seasoning
salt & pepper to taste
Preheat oven to 375 degrees.
Prepare pasta according to box directions. Set aside. Beat together ricotta, 1/2 cup parmesan, cream cheese, mozzarella, salt & pepper. Set aside.
To prepare sauce, saute` onion & garlic in olive oil in a large skillet over medium heat until onion is translucent. Careful not to burn the garlic. Add remaining ingredients and simmer on low for 15 minutes.
Lay out each noodle & spread about 2 TBSP filling on each. Roll up like a jelly roll. Place into a 11x14 pan, coiled side up. Pour sauce over rolls & sprinkle with remaining 1/2 cup parmesan cheese. Loosely cover with foil & bake for 30-40 minutes.