Spinach, ham and two kinds of cheese fill precooked lasagna noodles in this pretty dish. Make it a meal: Radicchio & Fennel Salad is a refreshing start to this pretty supper. Source: EatingWell Magazine, March/April 1994

EatingWell Test Kitchen
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Soak pasta in hot water for 10 minutes, stirring occasionally to prevent sticking.

  • Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until beginning to color, 3 to 5 minutes. Add garlic and cook for 1 minute. Add tomatoes and basil; simmer, mashing the tomatoes with the back of a wooden spoon, until thickened, about 8 minutes. Season with salt and pepper and set aside.

  • Stir together spinach, 1/2 cup Parmesan, ricotta, ham and nutmeg in a medium bowl. Season with salt and pepper. Drain the noodles and blot dry. Spread each noodle with about about 2 generous tablespoons of the spinach mixture. Beginning with the short side, roll up each noodle around the filling. Cut each roll crosswise into thirds (or sixths if using 7-by-7-inch noodles). Stand each piece on end and score an X about halfway through the roll.

  • Spread 1/2 cup of the tomato sauce in the bottom of a shallow baking dish. Arrange the pasta rolls, scored ends up, on the sauce. Dab the remaining sauce over the pasta rolls, pressing lightly so that they open to form a ruffled top. Bake until heated through, 15 to 20 minutes. Sprinkle with the remaining 1 tablespoon Parmesan and serve.

Nutrition Facts

312 calories; 10.6 g total fat; 4.1 g saturated fat; 25 mg cholesterol; 505 mg sodium. 462 mg potassium; 39 g carbohydrates; 7.7 g fiber; 6 g sugar; 18.4 g protein; 8610 IU vitamin a iu; 6 mg vitamin c; 134 mcg folate; 297 mg calcium; 3 mg iron; 119 mg magnesium;