Spicy Lasagne Roll Ups
|Olive oil||1 Tablespoon|
|Yellow onion||1 Large, chopped|
|Dried basil||1 Teaspoon, crumbled|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Bay leaf||1 , crumbled|
|Garlic||2 Clove (10 gm), minced|
|Black pepper||3⁄4 Teaspoon|
|Chicken breast||1⁄2 , skinned and boned|
|Low sodium tomatoes||1 Can (10 oz), chopped (With Their Juice)|
|Low sodium tomato paste||2 Tablespoon|
|Ruffle edge lasagna noodles||8|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Frozen chopped spinach/Half 10 ounce package frozen chopped spinach, thawed and drained||1⁄2 Pound, trimmed and chopped|
|Ground nutmeg/Mace||1⁄4 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
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.
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.
Meanwhile, cook the lasagne noodles according to package directions, omitting the salt.
Rinse with cold water and drain.
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.
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.
Cover with aluminum foil and bake for 25 minutes.
Uncover, sprinkle the remaining Parmesan cheese on top, and bake, uncovered, 5 minutes longer.