1Heat EVOO in a cast iron pan or heavy skillet.
2Add onion, basil, majoram, bay leaf, garlic, S/P, cook until onions are soft about 5 minutes.
3Reserve 3 tbsp. of mixture and set aside.
4Add tomatoes and tomato paste to pan.
5Cook uncovered for 20 minutes stirring occasionally.
1Meanwhile, cook lasagna noodles according to package directions. Drain and rinse with cold water.
1Combine reserved onion mixture with parmesan, ricotta and Mozzarella cheese, spinach, mace and cream of tartar.
1Spoon half of tomato sauce into ungreased casserole dish.
2Spread about 2 tbsp. of cheese filling on each lasagna noodle. Roll each lasagna noodle and place on top of tomato sauce in casserole dish.
3Drizzle remaining tomato sauce on top of lasagna rolls.
4Sprinkle with extra mozzarella cheese if desired.
1Cover with aluminum foil and bake 375 for 20 minutes.
2Uncover, sprinkle with parmesan cheese and bake 10-15 minutes longer.
The box makes a few more noodles than you need, but allows for breakage. Any leftovers makes for a good lunch sprinkled with EVOO, S/P and parmesan cheese.