| Spicy Lasagna Roll Ups
1 tablespoon of olive oil
1 teaspoon of dried basil, crumbled
1 bay leaf, crumbled
3/4 teaspoon of black pepper
1/2 skinned and boned chicken breast (about 4 oz.) chopped fine
One 1 pound can of tomatoes, chopped fine, with their juice
2 tablespoons of tomato paste
8 ruffle-edge lasagna noodles (about 4 oz.)
1/2 cup of grated Parmesan cheese
1 cup Ricotta cheese
1/2 lb. fresh spinach, trimmed and chopped or 1/2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 teaspoon of ground mace or nutmeg
1/4 teaspoon of cream of tartar
1 large. yellow onion, chopped fine
1/2 teaspoon of dried marjoram, crumbled
4 cloves garlic, minced |
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Heat the olive oil in a heavy 10 inch skillet over moderate heat for 1 minute. Add the onion, basil, marjoram, bay leaf, half the garlic, and 1/4 tsp. of the pepper; cook, uncovered, until the onion is soft - about 5 minutes. Remove 2 tablespoons of the mixture from the skillet and set aside. Add the chopped chicken to the skillet and cook, stirring for 3 minutes. Reduce the heat to low, add tomatoes and the tomato paste, and cook uncovered, for 20 minutes, stirring occasionally. Set aside. Meanwhile, cook the lasagna noodles according to package directions, omitting the salt. Rinse with cold water and drain. Preheat the oven to 375ºF. To prepare the filling, combine 5 tablespoons of the Parmesan cheese in a medium sized bowl with the Ricotta cheese, spinach, mace, cream of tartar, the remaining garlic and pepper and the reserved onion mixture. Mix well. Spoon half 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 a jelly roll, and place seam side down in the pan. Repeat until all the noodles are used. Top with remaining cheese. Cover with aluminum foil and bake for 25 minutes. Uncover, sprinkle the remaining Parmesan cheese on top, and bake, uncovered, 5 minutes longer. Serves 4.
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