Inspired by a Giada de Laurentis recipe, I have several different variations of this recipe that I have developed. Sometimes I stuff with spinach and proscuitto, broccoli or pumpkin. This is a new variation I developed as part of my BM Carrot theme this week.
9 lasagna noodles (I used whole wheat)
1 tablespoon olive oil
1 tablespoon salt
2 large carrots, about 10 oz., boiled for 30 minutes until very soft, drained and mashed
7 oz. Ricotta cheese
1/2 cup Parmesan or Romano cheese, freshly grated (any hard aged Italian cheese)
10 small sage leaves, finely chopped
2 tablespoons parsley, finely chopped
32 oz. Marinara sauce (I used Classico brand Tomato & Basil)
1 tablespoon Balsamic Vinegar
1/2 cup Mozzarella cheese
salt and pepper, to taste
Let carrots cool and then prepare filling by combining mashed carrot with Ricotta, egg, sage and Parmesan cheese. Add salt and pepper, to taste, & mix well.
Set aside in the refrigerator until ready to use.
In a saucepan, pour one bottle or can of Spaghetti/Marinara sauce. Add 1/3 cup water into the pasta bottle and shake well to release residual sauce and pour into saucepan. Bring to a boil. Add balsamic vinegar, salt and pepper, to taste and simmer for 10 minutes. Add parsley and stir to combine.
Bring a large pot of water with olive oil and salt to a boil. Add lasagna noodles and cook for exactly 9 minutes. (regular lasagne noodles will take 1 minute or 2 less).
While noodles are cooking, set up large pieces of aluminum foil and spread with olive oil.
As soon as noodles are ready, place on aluminum foil.
In a large casserole dish, place about 1 cup of sauce on the bottom.
On each lasagna noodle, spread a few tablespoons of the filling along the length of the noodle, in a thin layer. Roll up each noodle individually. Place in casserole dish, seam side down. Repeat for remaining lasagna noodles.
Top with 1/4 cup more Marinara sauce and mozzarella cheese. (You will have leftover sauce. Reserve for serving.)
Bake in oven for 30 minutes, until cheese is melted.
To serve, top with a few tablespoons of the leftover sauce and garnish with fresh parsley or sage leaves.