|4 CATELLI SMART® LASAGNA NOODLES|
|½ lb (226 g)||ground chicken|
|1||small leek, root end removed, cut in half lengthwise, washed and carefully, thinly sliced|
|1||small carrot, peeled and cut into 1/4" dice|
|1/2||small onion, peeled and cut into 1/4" dice|
|1/2||red pepper, de-ribbed, seeded and cut into 1/4" dice|
|1||small sweet potato peeled, sliced and cut into 1/4" dice|
|1/2 (of 9oz bag)||spinach, stems removed and shredded|
|1 tsp||thyme, chopped|
|2 tbsp||butter, split (margarine can be used as a substitute)|
|1 tbsp||olive oil|
|salt and pepper|
|1/4 cup||cream (low fat cream 5% or homo milk can be used as a substitute)|
|1/2 cup||mozzarella cheese|
|1/2 cup||tomato sauce|
Cook lasagna noodles according to directions on box and plunge into cold water while preparing filling.
Prepare filling. In a large frying pan, sauté the chicken over medium heat in 1tbsp of butter or margarine until the meat is cooked and no longer pink.
Remove meat with a spoon and set aside in a bowl.
In the same pan over medium heat, put in the 1 tbsp of butter or margarine and the olive oil.
In the following order add the vegetables, 1 minute in between each, stirring all the time -- first carrot and onion, followed by leeks, then sweet potato, then red pepper.
Cover the pan and stew vegetables until softened.
Stir in shredded spinach and cooked chicken.
Season with salt and pepper to taste.
Bind the filling with the cream.
Remove the noodles from the water, pat dry, and spread 1/4 of the filling along each noodle
Sprinkle the cheese over the filling and roll up the noodle.
Place the roll-ups in a casserole dish and spoon over tomato sauce and sprinkle a little more cheese.
Bake in a 350°F oven until bubbling, approximately 15 to 20 minutes. Serve with a green salad.