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1
In a pot over medium heat, combine the tomato sauce, milk, basil and seasoning.
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2
In a separate pot, cook the lasagna noodles in boiling salted water according to the package directions.
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3
Once the noodles are cooked, drain them and immediately line them in a single layer on waxed or parchment paper.
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4
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.
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5
To prepare the pasta rolls, spread approximately 1/2 cup of the tomato sauce in the bottom of a baking dish (approximately 9 square).
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6
Spread a large spoonful of the veggie cheese mixture evenly onto each cooked lasagna noodle.
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7
Roll the noodles up, jellyroll style, and arrange them seam side down in the baking dish.
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8
Pour most of the remaining tomato sauce over the rolls but reserve about 1/4 cup.
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9
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.
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10
Remove from the oven and top with the 1/4 cup of Parmesan cheese.
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11
Put the rolls onto serving plates.
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12
Pour some additional tomato sauce on top of each roll, if desired, and sprinkle on the remaining fresh basil.
