Spinach Carrot Lasagna Rolls
8 lasagna noodles
5 oz spinach (approx 1 bunch) fresh or thawed
3 large carrots, grated
2 cups ricotta cheese
2-3 cups of tomato-based pasta sauce, bottled or homemade
1 Tbsp olive oil
1/2 a Vidalia onion
2 cloves garlic, chopped or minced
1/2 cup pine nuts
1/2 cup golden raisins
1/2 cup grated mozzarella
1/4 tsp nutmeg
1/8 pepper
1/4 tsp salt
Preheat oven to 400°F. Cook lasagna noodles according to package directions. Meanwhile heat oil in a skillet and saute onions and garlic until onion is softened. Add pine nuts and saute for one or two more minutes. Add carrots, raisins, and spinach, and saute for 5-7 more minutes, or until spinach is wilted, if using fresh spinach. Turn heat off, and add ricotta cheese, nutmeg, salt, and pepper. Spread 1/8 of this ricotta mixture on each of the lasagna and then roll up each of the noodles. Spray a 9x13 baking pan with cooking spray, and place the lasagna seam side down in the pan. Cover with pasta sauce and sprinkle with mozzarella. Bake until thoroughly heated and cheese is golden, approximately 15-20 minutes.
Yield: 4 servings of 2 lasagna rolls
Submitted by Tae Bo Master
Main Dishes & Casseroles
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