8 Lasagna noodles
6 cups fresh spinach
2 tablespoons parmesan cheese
1 cup of ricotta cheese
1/8 teaspoon of black pepper
1 Tablespoon olive oil
2 cloves garlic - minced
½ onion - minced
1 16-ounce can of tomato sauce
½ teaspoon basil
Cook lasagna noodles per package directions.
Wash spinach thoroughly, chop finely and put in a pan with a tight fitting lid. Cook over low heat for 7 minutes. Drain and squeeze out excess juice. Mix spinach with cheeses and pepper.
Spread mixture evenly along entire length of each noodle, roll each one and place on it's side, not touching, in an oiled 8 x8-inch baking pan.
To make sauce, sauté garlic and onions in oil, add tomato sauce and basil. Simmer 15 - 20 minutes.
Cover lasagna swirls with sauce and bake 15 - 20 minutes at 350º.