based on a recipe from Dolores DeWitt
10-12 lasagna noodles
15 oz. container ricotta cheese
10 oz. package frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded carrot
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
3-4 cups of your favorite tomato sauce
Heat oven to 350°F.
Boil 3-4 quarts of water to cook noodles. Once water is boiling, partially cook noodles (about 10-12 minutes). Drain. Allow to cool until you can handle them.
Meanwhile, make the filling by combining the ricotta cheese, spinach, carrot, parmesan cheese, and egg.
Spread approximately 2 cups of sauce in the bottom of a 9 x 13″ casserole dish.
Spread 1/4 cup of the filling on each noodle. Roll up firmly. Place seam side down in prepared casserole dish.
Pour remaining sauce over roll-ups.
Cover casserole dish with foil and bake at 350°F for 35 minutes.
Remove foil and sprinkle with mozzarella cheese. Bake for 15-20 minutes longer or until cheese is nicely melted and browned.
Let stand about 5 minutes before serving.
© 2008 Lucinda DeWitt