Gluten-Free Lasagna Roll-Ups
This is a great for lunch or dinner. I use gluten-free lasagna noodles.
8 gluten free lasagna noodles
1 cup shredded gluten-free mozzarella cheese
15 oz. ricotta cheese
10 oz. of chopped frozen spinach, thawed and squeezed drop
½ c grated carrot
2 tbsp. minced fresh parsley
1 can (16 oz.) crushed tomatoes,
1 can 6 oz.) tomato paste
¼ c vegetable broth or water
1 medium chopped onion
1 tsp dried Italian seasoning
1 tsp crushed fresh garlic
Combine all sauce ingredients in a saucepan. Bring to boil then simmer for 20 minutes.
Combine all filling ingredients. Mix well. Set aside.
Cook noodles al dente according to package directions. Drain, rinse and drain again.
Coat a 2 ½ quart casserole dish with nonstick spray.
Put noddles on a flat surface. Divide filling mixture evenly, then roll up and place in basking disk seam side down. Pour sauce over the top.
Cover dish and bake at 350 F for 30 minutes. Uncover, and top with mozzarella then bake until the cheese melts.
Makes 8 servings.