Ricotta Lasagna Swirls

• Sauce
• 1 28 oz can of tomatoes (chopped)
• 1 6 oz can tomato paste
• 1 medium onion (diced)
• 3-4 cloves of garlic (minced)
• 1 teaspoon of basil ( 4 fresh leaves)
• 2 teaspoons of Italian seasonings
• 1 Tablespoon of Olive oil
• Filling
• 1 10 oz pk frozen spinach, defrosted and drained
• 2 Tablespoons Parmesan chhese
• 1 lb Ricotta chesse ( 2 cups)
• 1/4 teaspoon nutmeg
• salt and pepper to taste
• Pasta
• 8 oz cooked lasagna noodles (1/2 of box)

1. Sauce
2. 1. In a large pot saute in olive oil onions, garlic, basil and Italian seasonings.
3. 2. Add tomatoes and cook for about 10 minutes.
4. 3. Add tomato paste, stir until blended.
5. 4. simmer for about 1 hour.
6. Filling
7. 1. Cook pasta according to directions.
8. 2. Mix in a lg bowl ricotta, parmesan, nutmeg, salt, pepper and spinach.
9. 3. spread each noodle with some cheeese mixture along its entire length.
10. 4. Roll up and place in a shallow baking pan that has a thin layer of sauce on the bottom. Top each noodle with a dollop of sauce.
11. 5. Bake at 350 for 30 minutes
12. 6. Heat extra sauce up add to your liking.

sauce, tomatoes, tomato paste, onion, garlic, basil, italian seasonings, olive oil, filling, frozen spinach, parmesan chhese, ricotta, nutmeg, salt, pasta, lasagna noodles

Taken from www.epicurious.com/recipes/member/views/ricotta-lasagna-swirls-1202243 (may not work)