Vegetable Lasagna Rolls

I love vegetable lasagna and decided to try my hand at lasagna rolls. Converting my recipes into rolls actually cut down on the amount of sauce and cheese I used and I increased the amount of veggies per serving significantly. The kids loved them and they had no idea that they were eating so many veggies.

Ingredients:

• 10 lasagna noodles
• fresh baby spinach leaves
• 2 large carrots
• 2 cups broccoli florets (cut small)
• 1 cup cauliflower
• 1 container (8oz) ricotta cheese
• 1/3 cup Parmesan cheese
• 1 small onion (chopped)
• 1 Tbsp. diced garlic
• 1/4 tsp. salt
• 1/4 tsp. pepper
• olive oil
• 1 jar spaghetti sauce
• 1-2 cups grated mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Boil lasagna noodles according to packaging.
3. Heat a small amount of oil in a frying pan and saute the onions and garlic.
4. In large saucepan combine broccoli, cauliflower, and carrots. Boil approx 5-7 minutes until tender but not too soft. Drain.
5. Mix the onions and garlic with the cooked vegetables.
6. In a bowl combine the ricotta and Parmesan cheeses with the salt and pepper.
7. Lay cooked noodles on a flat surface and spread the cheese mixture onto the noodles, leaving about 1-2" on either end with no cheese.
    
8. Cover cheese with a layer of spinach leaves.
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9. Spoon vegetable mixture onto the spinach leaves.
10. Bring one end of the noodle up and over the filling, then bring the other end up and overlap the ends, making a roll.
11. Spray the baking dish with nonstick spray and then spoon some of the spaghetti sauce into the pan and spread around.
12. Place the rolls, seam side down, into the pan.
     
13. Spoon the remainder of the spaghetti sauce over the rolls, making sure that some of the sauce goes down the sides.
14. Sprinkle the mozzarella cheese on top.
15. Cover with foil. Bake at 350 degrees F for 30 minutes, then remove foil and bake for another 10 minutes.