1 lb. lasagna noodles

1 tablespoon extra virgin olive oil

1 small onion, chopped

2 cloves garlic, minced

8 oz. white button mushrooms, thinly sliced

1 medium zucchini, grated and moisture squeezed out

2 medium carrots, grated

1 cup fresh spinach

1 teaspoon dried oregano

¾ teaspoon kosher salt, divided

¼ teaspoon black pepper

15 oz. ricotta cheese

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 (24 oz.) jar marinara sauce, divided

Optional: 1 cup shredded mozzarella cheese and ⅓ cup grated Parmesan for topping

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Preheat oven to 350°F (175°C). Cook lasagna noodles until al dente, then drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté onion for 4–5 minutes until softened, then add garlic and cook for 1 more minute.
Add mushrooms and cook for 3–4 minutes. Stir in zucchini and carrots and cook for another 1–2 minutes. Add spinach, oregano, ¼ tsp salt, and pepper. Stir and cook until spinach wilts.
In a large bowl, mix ricotta, 1 ½ cups mozzarella, ½ cup Parmesan, and remaining ½ tsp salt. Stir in the sautéed veggies.
Spread 1 cup marinara sauce in the bottom of an 8×12 baking dish.
Lay out a lasagna noodle, spread ⅓ cup filling at one end, then roll up. Place upright in the baking dish. Repeat with remaining noodles and filling.
Top roll-ups with remaining marinara and optional extra cheese.
Bake for 40 minutes, then rest 5 minutes before serving.

Use full-fat ricotta for best flavor.
Grated zucchini must be squeezed well to remove moisture.
Can prep a day ahead and refrigerate before baking—add 5 extra minutes to bake time.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave until hot.
Feel free to customize the veggies based on preference or what’s on hand.