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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1994


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • 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; protein 18.4g 37% DV; carbohydrates 39g 13% DV; exchange other carbs 2.5; dietary fiber 7.7g 31% DV; sugars 5.5g; fat 10.6g 16% DV; saturated fat 4.1g 20% DV; cholesterol 25.1mg 8% DV; vitamin a iu 8610.2IU 172% DV; vitamin c 6.4mg 11% DV; folate 134.3mcg 34% DV; calcium 297.2mg 30% DV; iron 3mg 17% DV; magnesium 118.6mg 42% DV; potassium 462mg 13% DV; sodium 504.8mg 20% DV; thiamin 0.3mg 34% DV.