2 tablespoons olive oil 1 large bunch broccoli, stems removed and finely chopped 8 ounces of bagged baby carrots, finely chopped 1 16 ounce box lasagna noodles 32 ounces of ricotta cheese 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped 1/4 cup Parmesan cheese 2 cups shredded mozzarella cheese 1 24 ounce jar of tomato or marinara sauce Salt to taste Preheat oven to 350 degrees F.
In a large skillet, heat the olive oil and saute the chopped broccoli and carrots until tender, about 8-10 minutes. Place in a large bowl and refrigerate until cool.
Easy noodle method: Using the large, rectangular baking pan that you'll cook the lasagna rolls in, fill it with the hottest tap water you've got, and fill it with the uncooked noodles for 20-25 minutes until tender. Alternatively, you can boil the noodles per package instructions. Once cooked, lay them flat to cool. Dry the pan, and spread half of the tomato sauce on the bottom of the pan.
Mix ricotta and garlic powder, oregano, basil and salt to taste. Add this ricotta mixture to the bowl with the cooled carrots and broccoli. Add Parmesan and mozzarella, and mix until nicely combined.
Using a spatula, spread 1/2-cup filling onto a single lasagna noodle, leaving 1/2-inch at each end so you are able to roll them up! Roll each one tightly, and place in the pan with the tomato sauce, seam-side down.
After rolling the noodles, cook in the oven for 35-45 minutes until warm and bubbly.
Top with remaining tomato sauce, cook an additional 10 minutes, and ENJOY!
