Lasagna Spirals

This is one of my favorite recipes even though it's been awhile since I last made it. One thing I particularly like is that you can can control how many servings you make. With a regular lasagna, you have to make a whole baking dish's worth. But because this recipe calls for rolling up the lasagna noodles instead of layering them, you can make exactly the right amount, which is great for when you are only cooking for two people or for a picky eater who wants his meal prepared differently.

3 tablespoons olive oil
1 large garlic clove, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
10 oz baby spinach
1 lb ricotta (preferably fresh)
1 large egg yolk, lightly beaten
1/2 cup finely grated Parmigiano-Reggiano (1 oz)
8 dried lasagne noodles (not no-boil; 8 oz)
1 jar tomato sauce

1. Set oven temperature to 350°F.

2. While sauce is simmering, cook spinach in a 3- to 4-quart pot of boiling salted water, uncovered, 1 minute, then drain in a colander. When cool enough to handle, squeeze any excess water from spinach and coarsely chop. Stir together garlic, ricotta, yolk, spinach, parmesan, 3/4 teaspoon salt, and 1/4 teaspoon pepper until combined well.

4. Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water , stirring occasionally, until tender. Drain noodles in a colander and rinse under cold running water.

5. Spoon 2 cups tomato sauce into a 13- by 9-inch glass baking dish (or other 3-quart shallow baking dish). Lay out 4 lasagne noodles on a work surface, then spread 1/3 cup filling evenly over each noodle. Roll up each and arrange spirals, seam sides down and without touching, over sauce in dish, then make 4 more rolls and arrange in dish. Brush noodles with water, then spoon some sauce down middle of rolls and cover dish tightly with foil.

6. Bake in middle of oven until heated through, about 20 minutes. Heat remaining tomato sauce and serve on the side.

Serves 4.