Ingredients
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1 lb lasagne pasta
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8 ounces part-skim mozzarella cheese, shredded
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1 (10 ounce) box frozen chopped spinach, drained well
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3 medium carrots, shredded
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1/2 cup fresh parsley, chopped
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1/2 cup fresh basil, chopped
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salt & pepper
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16 ounces pasta sauce (homemade or store bought)
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1 egg
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16 ounces low-fat ricotta cheese or 16 ounces fat-free ricotta cheese
Instructions
- Preheat oven to 350 degrees.
- Start chopping basil and parsley.
- (Use dried if you REALLY feel lazy!) Prepare Lasagna pasta according to package Lay a few sheets of wax paper on the kitchen table.
- In a mixing bowl, combine Riccota, 1/2 of the mozzarella (reserve rest for later), Parsley, Basil, spinach (hopefully you really squeezed it out dry!) ,salt,pepper, egg and carrots.
- Mix well by hand.
- Lay cooked Lasagna on wax paper Spread a thin layer of spinach mixture down the length of the lasagna.
- You may have leftover pasta and/or spinach filling.
- Just store it or chuck it.
- Spread a little sauce on the bottom of large shallow casserole dish.
- Roll each filled lasagna and place in casserole dish.
- Spoon the pasta sauce onto Spinach roles.
- Top with remaining mozzarella cheese.
- Bake for 20-30 minutes .
- Serve hot with a crusty garlic bread and salad.