Easy Lasagna Roll-Ups

In deep 4 quart saucepan over high heat, bring 2 quarts hot tap water, covered, to boil, 8-10 minutes. Add lasagne noodles; cook 8-10 minutes, stirring frequently until just tender.

For Filling: While pasta cooks, in 12 inch skillet over medium-high heat, heat oil; add onion and garlic; cook 2-3 minutes, stirring frequently until onion is crisp-tender. Remove from heat.

Using slotted spoon, remove half of onion mixture to medium size bowl; stir in spinach, ricotta, mustard, salt and pepper to mix well. Set aside.

For Sauce: To remaining onion mixture in skillet add tomatoes, zucchini, celery, tomato sauce, oregano and pepper; bring to boil over medium-high heat. Reduce heat to low; simmer, covered, 7-8 minutes until vegetables are tender.

To Assemble: Drain lasagne noodles; rinse under cold running water; drain well. Lay noodles flat, without touching, on large nonstick cookie sheet.

Place 2 noodles at a time on work surface. Spread about 3 tablespoons spinach mixture over each noodle; roll up jelly roll fashion. Remove sauce from heat.

Place rolled lasagne noodles, seam side down in sauce. Bring to boil over medium-high heat; reduce heat to medium-low. Cook, lightly covered with foil, about 5 minutes until noodles are heated through.

Sprinkle with freshly grated Parmesan cheese, if desired.