Garden Vegetable Lasagna Roll Ups

Ingredients

• 1 lb lasagna noodles
• 1 Tbsp canola oil
• 2 cloves garlic
• 1 yellow onion
• 8 oz button mushrooms
• 1 zucchini
• 2 carrots
• 1 tsp oregano
• Salt and Pepper to taste
• 15 oz tub ricotta cheese
• 1 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 24 oz jar pasta sauce

Directions

1. Bring a large pot of water to a boil. Add the lasagna noodles and cook them only until they are tender, then drain them in a colander and put them aside. While the noodles cook, start the vegetables. Mince the garlic and chop the onion into small pieces. Pour the canola oil into a large skillet, add the garlic and onion, and cook over medium heat until the onion turns translucent.
2. As the onion softens, rinse the mushrooms and slice them thinly. Stir the mushrooms into the skillet and keep cooking. While they soften, shred the zucchini and carrots on the large holes of a cheese grater. Add the zucchini and carrots to the skillet with the oregano, about 1/4 tsp salt, and freshly cracked pepper. Continue cooking until the excess liquid has cooked off and the juices are no longer collecting in the pan. Take the skillet off the heat and let the vegetables cool a bit.
3. Make the cheese filling next. In a large bowl, mix together the ricotta, mozzarella, Parmesan, and 1/4 tsp salt until well combined. Stir in the slightly cooled vegetables, then taste and add more salt or pepper if it needs it.
4. Lay a few lasagna noodles at a time on a flat work surface. Spoon about 1/3 cup of the vegetable-cheese filling onto each noodle and spread it along the length, leaving about a 1/2 inch uncovered at both ends. Roll each noodle up once it is filled. You should have approximately 12 finished roll ups, with possible extra noodles left over.
5. When you are ready to bake, heat the oven to 350 degrees. Spray a 9x9 casserole dish with non-stick spray. Spoon about 1/4 of the pasta sauce into the bottom of the dish, then nestle the roll ups over it. Pour the rest of the sauce over the top. Bake for 40 minutes, until everything is hot all the way through.
6. For freezing, place 2 roll ups in each freezer- and microwave-safe container, then cover them with sauce. Freeze for up to 3 months. Reheat in the microwave when you are ready to eat.