Ingredients

2 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 (28 oz) can plum tomatoes
1 tsp oregano
1 tsp basil
10 lasagna noodles
1 cup ricotta cheese
1 cup Parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 cup cooked spinach (or defrosted frozen, squeezed dry)
2 eggs
salt and pepper, to taste
pinch of sugar

Directions

1. To make tomato sauce, heat oil in saucepan, add onion and garlic and sauté 5 minutes. Add tomatoes, oregano, basil, sugar and salt and pepper and simmer covered for 30 minutes, stirring occasionally. Put sauce in food processor and mix for 30 seconds. Put 1 cup into a casserole dish.
2. Cook noodles in boiling salted water until al dente, about 10 minutes. Drain and pat dry. Mix together ricotta, Parmesan, 1 cup mozzarella, spinach, eggs and salt and pepper.
3. Spread about 3 tbsp of the mixture on one side of each noodle. Roll up the noodles and place them on their ends in the casserole dish, on top of the sauce. Make sure the noodles stand upright. Pour remaining tomato sauce over noodles and sprinkle with remaining mozzarella cheese. Bake in a preheated 350°F oven for 25 minutes.

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