Spinach & Carrot Lasagna Rolls

Note from Cheri: These delicious pasta rolls make a fabulous vegetarian entree that's elegant enough for a fancy dinner party, yet relatively simple to prepare.

8 lasagna noodles 6 oz fresh spinach 3 large carrots, grated 2 C ricotta cheese 1 T olive oil 1/2 med. onion, chopped 4 garlic cloves, minced 1/3 C pine nuts 1/2 C mozzarella cheese, grated 1/4 tsp. nutmeg 1/2 tsp. white pepper 1/2 tsp. salt 2-3 cups of tomato-based pasta sauce (follow link for recipe or use bottled)

Makes 8 Rolls -- Serves 4 Preheat oven to 400° F. Cook lasagna noodles according to package directions. Meanwhile heat oil in a skillet and sauté onions and garlic until onion has softened. Add pine nuts and continue to cook for one or two more minutes. Add grated carrots and spinach, and sauté for 5-7 more minutes, or until spinach is wilted. Turn heat off and add ricotta, nutmeg, salt, and pepper. Spread 1/8 of this ricotta mixture on each of noodle then roll up. Spray a 9x13 baking pan with cooking spray, and place the lasagna rolls, seam side down in the pan. Cover with pasta sauce and sprinkle with mozzarella. Bake for about 20 minutes or until thoroughly heated and cheese is golden brown and melted.