Lasagna Roll-Ups

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 egg
1 cup shredded mozzarella cheese

3-4 cups of your favorite tomato sauce

Heat oven to 350°F.

Heat sauce.

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.

Serves 6-8.

© 2008 Lucinda DeWitt


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