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" 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&amp;quot; by 9&amp;quot; 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%."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6730/lasagna-rolls-2744/?src=shelter_footer>