12 no boil lasagna noodles
1 (48 oz.) jar spaghetti sauce with mushrooms
2 1/2 c. finely shredded zucchini
1 1/2 c. finely shredded carrots
3/4 c. finely sliced green onions
2 c. ricotta cheese
2 eggs, slightly beaten
1 1/4 lb. Mozzarella cheese, shredded

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.