LASAGNA SPIRALS

• 9 lasagne noodles
• 1 cup shredded mozzarella cheese
• 1 tbsp. chopped fresh parsley or basil
  FILLING:-
• 1 pkg frozen spinach, thawed
• 2 tsp. olive oil
• 4 cups sliced mushrooms
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp. dried basil
• 1/2 tsp each salt and pepper.
• 1 egg, lightly beaten,
• 2 cups. ricotta cheese
• 1/2 cup freshly grated parmesan cheese
  TOMATO CREAM SAUCE:-
• 2 tbsp. butter
• 1 onion, finely chopped
• 4 tsp. all-purpose flour
• 3/4 cup 10% cream
• 2-1/2 cups canned diced tomatoes
• 1/2 tsp. each salt and pepper

In large pot of boiling salted water cook noodles for 8 - 10 minutes or until tender but firm. Drain; rinse under cold water. Arrange in layer on towels.

Meanwhile, squeeze spinach dry; chop. In skillet, heat oil over medium heat; cook mushrooms, onion, garlic, basil, salt and pepper, stirring once, for about 15 minutes or until starting to brown and liquid is evaporated. Stir in spinach, cook, stirring, for 2 minutes. Let cool for 5 minutes. Stir in egg, ricotta cheese and Parmesan cheese.

In saucepan melt butter over medium heat; cook onion, stirring occasionally, for 8 minutes or until very soft. Sprinkle with flour; cook stirring, for 1 minutes. Stir in cream and bring to boil; cook for 1 minute. Drain tomatoes, reserving juice. Add tomatoes to pan along with salt and pepper; bring to boil. Transfer to food processor or blender; puree until smooth. Blend in reserved tomato juice.

Set 1/2 cup of the sauce aside; pour remaining sauce into 13 x 9 inch baking dish. Working with 1 noodle at a time, lay noodle on work surface; spread with 1/2 cup of the spinach mixture, leaving 1/4 border uncovered. Starting at short end, roll up. Cut in half lengthwise; place, cut side down, in sauce.

Drizzle rolls with reserved sauce; sprinkle with mozzarella cheese. Cover tightly with foil. Bake in 350o oven for 40 minutes or until bubbly. Uncover and broil for 2 minutes or until golden. Let stand for 10 minutes before serving. Sprinkle with parsley. Makes 6 servings.