Ingredients Jump to Instructions ↓

  1. 5 ounces no-boil lasagna noodles, preferably whole-wheat

  2. 1 tablespoon extra-virgin olive oil

  3. 1 onion, finely chopped

  4. 1 clove garlic, finely chopped

  5. 1 15-ounce can whole plum tomatoes, (with juice)

  6. 2 tablespoons chopped fresh basil Salt & freshly ground pepper, to taste

  7. 10 ounces frozen chopped spinach, thawed and squeezed dry

  8. 1/2 cup plus 1 tablespoon freshly grated Parmesan cheese, divided

  9. 1/2 cup part-skim ricotta cheese

  10. 2 ounces lean ham, finely chopped

  11. 1/4 teaspoon freshly grated nutmeg

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°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.


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