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Lasagna Pinwheels


  • 9 lasagna noodles
  • 1 Tbsp. vegetable oil
  • 3 medium carrots, shredded
  • 1/2 cup chopped green onions
  • 2 garlic cloves, minced
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  • 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)


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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