10 oz. ground veal
1/2 c. chopped onion
1 1/2 c. part skim ricotta cheese
3 oz. uncooked spinach noodles
2 c. canned whole tomatoes, coarsely chopped
1/2 tsp. each salt, garlic powder & crushed dried oregano leaves
1 tbsp. + 1 tsp. grated Parmesan cheese

In large non-stick skillet, saute veal and onion until veal loses its pink color. Spread Ricotta evenly over veal mixture, then spread noodles over Ricotta. In small bowl, stir together tomatoes and seasonings; pour evenly over noodles. Cover and cook over medium heat about 20 minutes or until noodles are almost tender. Sprinkle evenly with Parmesan cheese; re-cover and let stand 5 minutes before serving. Makes 4 servings.