lasagna Roll-ups

8 lasagna noodles
1 c. shredded nonfat mozzerella cheese
filling:
15 oz.nonfat ricotta cheese
10 oz frozen chopped spinach. squeezed dry
1/2 cup carrot, shredded
2 T. parsely, minced
sauce:
1 can (1 pound) unsalted tomatoes, crushed
1 can (6oz.) tomatoe paste
1/4 cup vegetable broth or water
1 med onion, chopped
1 t. dried it seasoning
1 t. crushed fresh garlic

1. to make the sauce, combine all the sauce ingredients in a 1/2 -Qt. pot and bring to a boil over med-high heat. Reduce the heat to low, cover and simmer for 20 min.
2. to make the filling, combine all the filling ingredients in a med sized bowl, and stir to mix well, set aside.
3. Cook the noodles al dente according to the package directions, drain and rinse.
4. coat a 2 1/2 qt. casserole dish w/ nonstick cooking spray to assemble the rollups arrange the noodles on a flat surface and spread 1/8 of the filling mixture along the length of the noodle. Rollup each noodle up jelly-roll style and place on the prepared dish, seam style down. pour the sauce over all the assembled roll-ups.
5. cover the dish w/ aluminum foil, and bake 350 degrees for 30 minutes, remove the foil, top w/ the mozzzerella cheese, and bake for 10 additional minutes, or until the cheese is melted. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user LUVYA848.