• 1/4 cup olive oil
  • 1 large onion chopped
  • 1 tablespoon garlic minced
  • 1/4 cup carrot finely grated
  • 2 28-ounce can crushed tomatoes including all the liquid
  • 1 tablespoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 1 pound ricotta cheese
  • 1 cup parmesan cheese grated
  • 2 cups Mozzarella shredded
  • 2 large eggs lightly beaten
  • 1-10 ounce package frozen chopped spinach thawed and squeezed dry
  • 1 tablespoon dried Italian seasoning
  • pinch nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • 16 ounce Barilla No Boil Lasagna Noodles


  • 2 cups Mozzarella shredded


Make the Sauce:

  • In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 10 minutes. Add the carrot and continue to cook, until softened, about 5 minutes. Add the crushed tomatoes, Italian seasoning, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered, until sauce thickens about 30 minutes. Adjust seasonings. Using a stick blender, smooth out the sauce.

Make the Filling:

  • Combine all filling ingredients in a medium mixing bowl; set aside

For the Pasta:

  • Bring a large pot of salted water to a boil.

  • Lay out 2 clean kitchen towels on counter.

  • Drop pasta sheets into boiling water and move them around with tongs, so the don’t stick together. Remove as soon as they just become pliable and lay in a single layer onto towels.


  • Adjust oven rack to middle position. Preheat oven to 375 degrees.

  • Spread about 1 1/2 cups of the tomato sauce in the bottom of a 9 X13 inch baking dish.

  • With the short side of the pasta sheet facing you, spread a heaping 1/4 cup of the cheese mixture onto the bottom three quarters of each pasta sheet.  (leave the top quarter with no filling). Roll up and place seem side down in baking pan.

  • Top with remaining sauce. Cover baking dish with aluminum foil and bake until heated through and bubbly, about 40 minutes. Remove from oven and sprinkle top with remaining 2 cups mozzarella. Broil until cheese is melted and golden brown. Cool 15 minutes before serving.


Serving: 1/6 of the recipe | Calories: 881kcal | Carbohydrates: 76g | Protein: 46g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 166mg | Sodium: 1796mg | Potassium: 1034mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2425IU | Vitamin C: 3.4mg | Calcium: 782mg | Iron: 2.8mg

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