1 lb. hamburger
1 (48 oz.) jar spaghetti sauce
10-12 lasagna noodles
16 oz. container ricotta cheese
3/4 c. shredded carrots
1 (10 oz.) frozen spinach, thawed, squeezed dry
1 egg
8 oz. Mozzarella cheese
Salt and pepper to taste

In skillet, brown beef, drain, mix with spaghetti sauce, simmer approximately 15 minutes. Meanwhile, cook lasagna to desired doneness, rinse, drain. Preheat oven to 350 degrees.

In a medium sized bowl, combine ricotta, carrots, spinach, egg, and salt and pepper. Spread each noodle with 1/4 cup of mixture to 1 inch of 1 end. Roll up, repeat with each noodle. Reserve 2 1/2 cups sauce. Pour remaining into an ungreased lasagna pan.

Place rolls seam side down on sauce. Pour remaining sauce over roll-ups. Cover and bake for 40 minutes. Sprinkle with Mozzarella. Bake uncovered for additional 5 minutes or until cheese is melted.