Low-fat Ricotta Spinach Rolls

Description
Delicious, low fat, Italian dish. Very filling too!



Ingredients

 * 1 lb lasagne pasta
 * 16 ounces low-fat ricotta cheese or fat-free ricotta cheese
 * 8 ounces part-skim mozzarella cheese, shredded
 * 1 box chopped frozen spinach, drained well
 * 3 medium carrots, shredded
 * ½ cup fresh parsley, chopped
 * ½ cup fresh basil, chopped
 * 1 egg
 * salt and pepper
 * 16 ounces pasta sauce (homemade or store bought)

Directions

 * 1) Preheat oven to 350 °F.
 * 2) Start chopping basil and parsley.
 * 3) (use dried if you really feel lazy!) prepare lasagna pasta according to package lay a few sheets of wax paper on the kitchen table.
 * 4) In a mixing bowl, combine ricotta, ½ 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.
 * 5) Lay cooked lasagna on wax paper spread a thin layer of spinach mixture down the length of the lasagna.
 * 6) You may have leftover pasta and/or spinach filling.
 * 7) Just store it or chuck it.
 * 8) Spread a little sauce on the bottom of large shallow casserole dish.
 * 9) Roll each filled lasagna and place in casserole dish.
 * 10) Spoon the pasta sauce onto spinach rolls.
 * 11) Top with remaining mozzarella cheese.
 * 12) Bake for 20 – 30 minutes.
 * 13) Serve hot with a crusty garlic bread and salad.