Sweet Potato Pesto Lasagna Rolls stave off back pain!

This dinner-party-worthy supper is rich in spine-strengthening, soreness-soothing sweet potatoes and leafy greens!

12 lasagna noodles 4 medium sweet potatoes, about 2 lbs. 4 cups fresh basil leaves 4 cups fresh spinach 1 cont. (15 oz.) ricotta cheese 6 oz. grated mozzarella, 1 1/2 cups 1/3 cup Parmesan cheese 2 Tbs. pine nuts 2 Tbs. olive oil 5 cloves garlic Salt and pepper 2 cups tomato basil pasta sauce Our expert: North Carolina Sweet Potato Commission. ● Preheat oven to 350°F. Cook lasagna noodles according to package directions; arrange in single layer on wax paper to cool. Pierce potatoes with fork; wrap each in damp paper towel. Microwave on High until tender, 6-8 minutes; cool, then peel. In food processor, combine potatoes, basil, spinach, ricotta, Parmesan, 3/4 cup mozzarella, pine nuts, oil and garlic; pulse until smooth. Add salt and pepper. Spread 3/4 cup pasta sauce over bottom of 13"x9" baking pan. Divide potato filling among noodles; spread to cover each. Roll up noodles; place, seam side down, in pan. Top with sauce; cover with foil. Bake 30 minutes. Uncover; sprinkle with mozzarella. Bake, uncovered, until cheese melts, about 15 minutes. Makes 6 servings.