10 lasagna noodles
1 zucchini
1 medium eggplant
1 (10 oz.) bag fresh spinach
1 large grated carrot
1 medium tub ricotta cheese
1 (24 oz.) jar spaghetti sauce (your favorite)
1 cup shredded Mozzarella cheese

Boil lasagna noodles according to package directions, generally 10 to 13 minutes. Grease 9x13-inch baking pan with butter and spread a small amount of sauce on the bottom of the pan. Preheat oven to 350°F.

Finely chop zucchini, eggplant and spinach. Mix together with carrot.

Lay a lasagna noodle flat on a chopping board, and spread with some ricotta cheese. Heavily sprinkle vegetable mixture over the ricotta cheese. Tightly roll the lasagna noodle, much like a jelly roll or Swiss cake roll. Place in baking dish, with the loose end of the noodle on the bottom. Repeat with remaining noodles.

Top with remaining pasta sauce and bake at 350°F for 15 minutes. Cover lasagna rolls with shredded Mozzarella cheese and bake another 15 minutes. Allow to cool 5 minutes before serving.

Submitted by: Tiffany