Spicy Lasagna Roll Ups

Make this attractive dish one day and bake it the next, or double the recipe and freeze half Serve with crusty whole wheat bread and a tossed salad.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped fine
• 1 teaspoon dried basil, crumbled
• 1/2 teaspoon dried marjoram, crumbled
• 1 bay leaf, crumbled
• 2 cloves garlic, minced
• 3/4 teaspoon black pepper
• 1/2 skinned and boned chicken breast (about 4 ounces), chopped fine
• 1 can (1 pound) low-sodium tomatoes, chopped, with their juice
• 2 tablespoons low-sodium tomato paste
• 8 ruffle-edge lasagne noodles (about 4 ounces)
• 1/2 cup grated Parmesan cheese
• 1 cup part-skim ricotta cheese
• 1/2 pound fresh spinach, trimmed and chopped, or 1/2 10-ounce package frozen chopped spinach, thawed and drained
• 1/4 teaspoon ground mace or nutmeg 1/4 teaspoon cream of tartar

Instructions

1. Heat the olive oil in a heavy 10-inch skillet over moderate heat for 1 minute. Add the onion, basil, marjoram, bay leaf, half the garlic, and 1/4 teaspoon of the pepper; cook, uncovered, until the onion is soft-about 5 minutes. Remove 2 tablespoons of the mixture from the skillet and set aside.

2. Add the chopped chicken to the skillet and cook, stirring, for 3 minutes. Reduce the heat to low, add the tomatoes and tomato paste, and cook, uncovered, for 20 minutes, stirring occasionally. Set aside.

3. Meanwhile, cook the lasagne noodles according to package directions, omitting the salt. Rinse with cold water and drain.

4. Preheat the oven to 375°F To prepare the filling, combine 5 tablespoons of the Parmesan cheese in a medium-size bowl with the ricotta cheese, spinach, mace, cream of tartar, the remaining garlic and pepper, and the reserved onion mixture. Mix well.

5. Spoon half the tomato sauce into an ungreased 9"x 9"x 2" baking pan. Spread 3 tablespoons of the cheese filling on each noodle, roll up as for a jelly roll, and place seam side down in the pan. Repeat until all the noodles are used. Top with the remaining sauce.

6. Cover with aluminum foil and bake for 25 minutes. Uncover, sprinkle the remaining Parmesan cheese on top, and bake, uncovered, 5 minutes longer.

Servings

Serves 4

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