Veggie Lasagna Roll Ups

In a pot over medium heat, combine the tomato sauce, milk, basil and seasoning. In a separate pot, cook the lasagna noodles in boiling salted water according to the package directions. Once the noodles are cooked, drain them and immediately line them in a single layer on waxed or parchment paper.

While the noodles are cooking, add the cooked and cooled spinach, grated carrots, milk, ricotta, mozzarella and Parmesan cheeses into a bowl and season to taste.

To prepare the pasta rolls, spread approximately 1/2 cup of the tomato sauce in the bottom of a baking dish (approximately 9″ square). Spread a large spoonful of the veggie cheese mixture evenly onto each cooked lasagna noodle. Roll the noodles up, jellyroll style, and arrange them seam side down in the baking dish. Pour most of the remaining tomato sauce over the rolls but reserve about 1/4 cup. Sprinkle on the 1/2 cup of mozzarella cheese and bake in a 350 F oven for approximately 30 minutes or until the cheese is melted.

Remove from the oven and top with the 1/4 cup of Parmesan cheese. Put the rolls onto serving plates. Pour some additional tomato sauce on top of each roll, if desired, and sprinkle on the remaining fresh basil.