Spicy Lasagne Roll-Ups - cooking recipe

Ingredients

1 Tbsp. olive oil
1 large yellow onion, chopped fine
1 tsp. dried basil, crumbled
1/2 tsp. dried marjoram, crumbled
1 bay leaf, crumbled
2 cloves garlic, minced
3/4 tsp. black pepper
1/2 skinned, boned chicken breast, chopped fine (4 oz.)
1 (1 lb.) can low sodium tomatoes, chopped with their juice
2 Tbsp. low sodium tomato paste
8 ruffle edged lasagne noodles
1/2 c. grated Parmesan cheese
1 c. part skim Ricotta cheese
1/2 lb. fresh spinach, trimmed and chopped or 1/2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/4 tsp. ground mace or nutmeg
1/4 tsp. cream of tartar

Preparation

Heat olive oil in a heavy 10-inch skillet over moderate heat for 1 minute.
Add the onion, basil, marjoram, bay leaf, half of the garlic and 1/4 teaspoon of the pepper.
Cook, uncovered, until the onion is soft (about 5 minutes).
Remove 2 tablespoons of the mixture and set aside.