16 lasagna noodles, cooked
2 (10 oz. ea.) pkgs. frozen spinach
2 cups grated Parmesan cheese, divided
2 2/3 cups Ricotta cheese
1/2 tsp. ground nutmeg
2 cloves garlic, pressed
1 lg. onion, chopped
3 tbsp. olive oil
2 (15 oz. ea.) cans tomato sauce
1/4 cup dry red wine
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. pepper

Squeeze spinach to remove excess moisture. In a bowl, mix spinach with 1 1/2 cups Parmesan cheese. Add Ricotta and nutmeg; mix. Spread about 1/4 cup of mixture along the length of each lasagna noodle. Roll noodles up. Stand rolls up on end in buttered baking dishes.

In frying pan sauté onion and garlic in olive oil. Add tomato sauce, wine, basil, oregano and pepper. Simmer, uncovered, for 10 minutes.

Pour sauce around noodles. Bake, covered, in a 350°F oven for 30 minutes. Remove from oven and sprinkle remaining Parmesan cheese over swirls before serving.

Submitted by: Joyce Evans