Spicy Lasagne Roll-Ups

• 1 Tbsp. olive oil
• 1 large yellow onion, chopped fine
• 1 tsp. dried basil, crumbled
• 1/2 tsp. dried marjoram, crumbled
• 1 bay leaf, crumbled
• 2 cloves garlic, minced
• 3/4 tsp. black pepper
• 1/2 skinned, boned chicken breast, chopped fine (4 oz.)
• 1 (1 lb.) can low sodium tomatoes, chopped with their juice
• 2 Tbsp. low sodium tomato paste
• 8 ruffle edged lasagne noodles
• 1/2 c. grated Parmesan cheese
• 1 c. part skim Ricotta cheese
• 1/2 lb. fresh spinach, trimmed and chopped or 1/2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 1/4 tsp. ground mace or nutmeg
• 1/4 tsp. cream of tartar

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

olive oil, yellow onion, basil, marjoram, bay leaf, garlic, black pepper, chicken, tomatoes, tomato paste, noodles, parmesan cheese, ricotta cheese, fresh spinach, ground mace, cream of tartar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=947685 (may not work)