Tomato Sauce:

14 oz. (400 g.) canned chopped tomatoes
1 medium onion, freshly chopped
1 garlic clove, crushed
2/3 c. white wine
3 tbsp. tomato paste
1 tsp. dried oregano
1 1/2 tbsp. cornstarch
Scant 2 c. skim milk
4 tbsp. freshly grated Parmesan cheese
Salt and pepper

Place tomatoes in pan and stir in the onion, garlic, wine, tomato paste and oregano. Add remaining ingredients, stir. Bring to a boil and simmer for 20 minutes. Season to taste with salt and pepper.

Drain spinach again and pat dry on paper towels. Arrange spinach in bottom of baking dish. Sprinkle with nutmeg and season to taste. Arrange diced chicken over the spinach. Cover with lasagna noodles and spoon the tomato sauce over all.

Bake at 350°F until heated throughout. Serve with salad greens.