8 lasagna noodles, boiled
1 1/2 lbs fresh spinach, finely chopped
3 tablespoons Parmesan cheese
1 cup whole milk Ricotta
1/4 teaspoon nutmeg
1/4 teaspoon each salt and pepper

Sauce:

2 cups tomato puree
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon basil
1/4 teaspoon oregano
1/2 cup onions, chopped
1 bell pepper, seeded and chopped
pinch of red hot pepper flakes
2-3 tablespoons red wine

In a skillet, sauté onions and pepper in olive oil until the edges take on a little color; add minced garlic, basil, oregano and red pepper flakes. Season to taste with salt and pepper. Add a few tablespoons of your favorite red wine, if desired. Simmer sauce for 1/2 hour, while assembling the lasagna roll-ups.

Wash spinach. Finely chop, then steam for 7 minutes or microwave until wilted. Drain away any liquid.

Combine spinach with cheeses, nutmeg, salt and pepper. Spread each boiled lasagna noodle with 3 tablespoons of the cheese mixture along the full length, then roll it up. Turn it on its end and place in a baking pan or casserole, sides touching.

Pour tomato sauce over the roll-ups.

Bake in a preheated 350°F oven for 20 minutes.

Optional: Sprinkle top with 1/2 cup shredded mozzarella before baking, if desired. Cover top with foil during baking, and uncover during the final 10 minutes.

Shortcut: If you're in a hurry, any bottled pasta sauce may be substituted, or if you don't have that on hand, combine 1/2 bottle medium salsa with a 12 oz can of tomato puree and use this in place of the sauce in the above recipe.

Makes 4 servings, 2 roll-ups each.

Submitted by: CM