INGREDIENTS:

• 8 no-boil lasagna noodles
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 5-ounce package, washed baby spinach (or 8 ounce frozen spinach leaves, thawed and squeezed dry)
• 1 ½ cups shredded part-skim mozzarella, divided
• 1 cup part-skim ricotta
• ½ cup freshly grated Parmesan cheese, divided
• 1 large egg
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon freshly ground pepper
• 1 to 3 cups tomato sauce

DIRECTIONS:

1. Preheat oven to 375°F.

2. Place noodles and enough water to cover in a 2-quart microwave-safe, ovenproof casserole dish.  Cover and microwave on high until noodles are softened, about 4 minutes.  Drain off water and arrange noodles on a plate to cool.  Dry casserole dish.

3. Meanwhile, heat oil in a large non-stick skillet.  Add garlic and sauté until fragrant, 30 seconds.  Add spinach and 1 tablespoon water, then stir to coat leaves and cover pan.  Cook, shaking pan occasionally, until wilted, about 1 minute.  Spread cooked spinach out on a cutting board to cool, then finely chop.

4. In a medium bowl, combine 1 cup of the mozzarella, ricotta, ¼ cup of the Parmesan cheese, egg, nutmeg, and pepper.  Stir in cooled spinach mixture at base of each noodle and roll up.  Place rolls seam-side down in casserole; pour remaining sauce over rolls.  Sprinkle with remaining mozzarella and Parmesan.  Cover with foil and bake 25 minutes.  Uncover, and bake until cheese bubbles, 5 to 10 minutes more.  Let stand 5 minutes before serving.

SERVES 4