1 tbsp. olive oil
1 lg. yellow onion, finely chopped
1 tsp. dried basil, crumbled
1/2 tsp. dried marjoram, crumbled
1 bay leaf, crumbled
2 cloves garlic, minced
3/4 tsp. black pepper
4 oz. chicken breast, skinned and boneless
1 (16 oz.) can tomatoes, chopped, with juice
2 tbsp. tomato paste
8 ruffle-edge lasagne noodles (4 oz.)
1/2 c. grated Parmesan cheese
1 c. part-skim Ricotta cheese
1/2 lb. fresh spinach, trimmed and chopped
1/4 tsp. ground mace or nutmeg
1/4 tsp. cream of tartar

OR 1/2 (10 ounce) package frozen chopped spinach, thawed and drained.

1. Heat olive oil in a heavy 10 inch skillet over moderate heat for 1 minute. Add the onion, basil, marjoram, bay leaf, half of the garlic and 1/4 teaspoon pepper; cook, uncovered, until 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 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 degrees. 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 and remaining garlic and pepper, and the reserved onion mixture. Mix well.

5. Spoon half of the tomato sauce into an ungreased 9 x 9 x 2 inch 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.