Ingredients
- 9 lasagna noodles
- 1 Tbsp. vegetable oil
- 3 medium carrots, shredded
- 1/2 cup chopped green onions
- 2 garlic cloves, minced
- 1 container ricotta cheese (15 oz.)
- 2 cups shredded mozzarella cheese, divided
- 1 egg, lightly beaten
- 3/4 tsp. dried Italian seasoning
- 1 jar spaghetti sauce (28 oz)
Directions
Preheat oven to 350 degrees F. Cook noodles according to package directions; drain and rinse under cold water. In small skillet over medium heat, heat oil. Add carrots, onions and garlic; cook and stir until crisp-tender. In large bowl, combine veggies, ricotta cheese, 1 cup of the mozzarella cheese, egg and seasoning. Spread 1 cup spaghetti sauce on bottom of greased 9 inch square baking pan; set aside. Place well drained noodles on flat surface. Divide cheese mixture evenly among noodles, spreading over entire length of each noodle. Roll up noodles, starting at short ends; place seam-side down, in baking pan. Spoon remaining sauce evenly over top; sprinkle with remaining 1 cup mozzarella cheese. Cover; bake 40 minutes. Uncover; bake 10 minutes or until cheese is lightly browned.
By Robin from Washington, IA
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