Lasagna Rolls

Prepare sauce: In nonstick 10-inch skillet over medium heat, in hot salad oil, cook onion until tender. Add tomatoes with their liquid, tomato paste, sugar, Italian herb seasoning, 1/2 teaspoon salt, and 3/4 cup water; over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer sauce 15 minutes, stirring occasionally.

Meanwhile, prepare lasagna noodles as label directs.

Prepare spinach as label directs; drain in colander. With back of spoon, press spinach until very dry.

Preheat oven to 375 degrees F. Spoon sauce into shallow 2 1/2-quart casserole or 13" by 9" glass baking dish.

In bowl, mix spinach, ricotta cheese, Parmesan cheese, pepper, and 3/4 teaspoon salt until blended.

Spread rounded 1/4 cup ricotta filling on each lasagna noodle and roll jelly-roll fashion. With serrated knife, slice each rolled noodle crosswise in half.

Arrange rolls, cut-side down, in sauce in casserole in 1 layer. Cover dish loosely with foil; bake 35 to 40 minutes until hot and bubbly.

Each serving with reduced-fat ricotta cheese: About 240 calories, 6 g fat, 95 mg cholesterol, 630 mg sodium. Calories from fat: 23%.

Each serving with fat-free ricotta cheese: About 220 calories, 2 g fat, 1 mg cholesterol, 630 mg sodium. Calories from fat: 8%.