- 8 lasagna noodles
- 1 pound Italian sausage, casings removed
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 (18 ounce) can CONTADINA® Tomato Paste
- 1 teaspoon oregano leaves, crushed
- 1/2 teaspoon basil leaves, crushed
- 1 (15 ounce) container ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- Cook noodles according to package direction; drain.
- Cook sausage, onion and garlic in large skillet until meat is done; drain.
- Stir in tomato paste, 2 cups water, oregano and basil. Bring to boil; reduce heat and simmer, covered, 20 minutes.
- Combine ricotta cheese, spinach, 1 cup mozzarella cheese, parmesan cheese, egg and salt.
- Spread about 1/2 cup cheese mixture over each noodle; roll up. Place seam side down in 13×9 inch baking dish. Pour sauce over rolls. Sprinkle with remaining mozzarella cheese.
- Cover and bake in preheated 350 degree F oven, 35 minutes or until cheese is melted.