Soak 12 lasagna noodles in warm water for 5 minutes or until softened, taking care the noodles do not stick together.
Combine next 4 ingredients in large bowl; mix well. Set aside.
In medium bowl, combine ricotta cheese and eggs. Spray 9x13x2 inch baking pan with non-stick cooking spray. Spread 1 1/2 cup vegetable mixture on bottom of pan. Divide the ricotta cheese mixture equally among the softened noodles; spread evenly over each noodle. Reserve 1 cup of vegetable mixture; set aside.
Spread remaining vegetable mixture equally on top of the ricotta cheese covered noodles; roll up, starting at narrow end of noodles. Place seam-side- down in baking dish. Pour and spread reserved vegetable mixture over top of rolled noodles.
Cover and seal with foil; bake for 15 minutes in 400 degree oven. Uncover and sprinkle with Mozzarella cheese. Bake 20 to 25 minutes longer or until center is hot and cheese is bubbly. Makes 8 to 10 servings.
