Haylee's Tomato Sauce

(To go on Lasagna Swirls)

1 large onion
2 cloves garlic
3 Tbs butter
2- 1 lb 12 oz can crushed tomatoes (2 pint size homeade)
16 oz tomato sauce
2 Tbs sugar
2 Tbs olive oil
2 tsp basil
1 tsp Italian Seasoning
Pinch of red pepper flakes
Salt and pepper to taste
(Top with parmesan cheese)

Saute onion and garlic in butter.  Combine the rest of the ingredients and simmer 10 min.
Cook earlier on and simmer for a longer (cover after the first 10 min), or stick in the crockpot.

Spinach Lasagna Swirls

8 oz lasagna noodles
2-10 packages frozen chopped spinach, thawed and well drained
1 lb ricotta cheese
1 c grated parmesan cheese, divided
8 oz cream cheese
8 oz mozzarella cheese
1/2 tsp basil
1/4 tsp oregano
salt and pepper to taste

To make the swirls:
cook the noodles and set on wax paper to dry.
Beat the rest of the ingredients together until well blended.
Lay out each lasagna noodle and spoon about 1/2 c filling onto each one.  Roll up jelly-roll fashion.  Place in 9x13 plan coil side up.  Pour sauce over the rolls and top with parmesan cheese.
Bake loosely covered at 350 for 30-40 min until heated through and mozzarella in filling is melted.