12 pieces lasagne, uncooked
1/2 T. Olive oil
1 small onion, finely chopped
2 10 oz. packages frozen chopped spinach, drained well
15 oz. lowfat ricotta cheese
1/2 C. freshly grated parmesan cheese
1 egg, lightly beaten
1/2 tsp. thyme
1 dash ground nutmeg
30 oz. meatless spaghetti sauce
4 oz. lowfat mozzarella cheese, shredded, (optional)

Drain spinach well, squeezing out excess juice. Prepare lasagna according to package directions. Rinse and drain. Place vegetable oil in a medium-sized nonstick skillet and heat over medium-high heat. Add onion and sauté until tender. Mix in spinach. Set aside and cool slightly. In a large mixing bowl, combine spinach mixture, ricotta and Parmesan cheese, egg and spices. Spread spinach mixture equally on lasagna and roll up each piece jelly-roll style. Place half of the spaghetti sauce in a 13-by-9-by-2-inch baking dish. Place pasta spinach spirals, seam side down, in dish. Top with remaining spaghetti sauce and mozzarella cheese, if desired. Bake, uncovered, in a 350 degree oven until heated, about 25 minutes.