8 lasagna noodles, cooked

FILLING:

1 pkg. fresh spinach
2 tbsp. Parmesan cheese
1 c. Ricotta cheese (made from partially skimmed milk)
1/4 tsp. nutmeg
Freshly ground black pepper

SAUCE:

2 c. tomato sauce
2 cloves garlic, minced
1/2 c. onion, chopped
1 tbsp. oil
1/2 tsp. basil
Freshly ground black pepper

Wash spinach thoroughly, chop finely and put in a pan with a tight fitting lid. Cook over low heat for 7 minutes. Drain and squeeze out excess juice. Mix spinach with cheeses, nutmeg and pepper.

Spread mixture evenly along entire length of each noodle; roll each one and place on its side, not touching, in an oiled 8x10 inch shallow baking dish.

To make sauce, saute garlic and onions in oil, add tomato sauce, basil and seasonings. Simmer 15 to 20 minutes.

Cover lasagna swirls with the sauce. Bake in oven at 350 degrees F. 20 minutes. Yield: 4 servings.