Step 1: Prep the Oven and Noodles First, preheat the oven to 350°F and cook 1 pound of lasagna noodles until they’re al dente, which usually takes about 8-10 minutes. Drain them and lay them flat on a baking sheet to avoid sticking while you work on the filling.

Step 2: Cook the Vegetables In a skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Sauté 1 small chopped onion for 4-5 minutes until it’s soft, then add 2 minced garlic cloves and cook for 1 more minute. Next, toss in 8 ounces of thinly sliced white button mushrooms and cook for 3-4 minutes.

After that, stir in 1 medium grated zucchini (with excess moisture squeezed out) and 2 medium grated carrots, cooking for 1-2 minutes. Add 1 cup of fresh spinach, 1 teaspoon of dried oregano, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of black pepper, and keep stirring until the spinach wilts, about 1 minute more.

Step 3: Mix the Filling In a separate bowl, combine 15 ounces of ricotta cheese, 1 1/2 cups of shredded mozzarella cheese, 1/2 cup of grated Parmesan cheese, and the remaining 1/2 teaspoon of kosher salt. Once mixed, fold in the cooked vegetable mixture thoroughly for a hearty filling.

Step 4: Assemble and Bake Spread 1 cup of marinara sauce in an 8×12 inch baking dish. On each noodle, spoon about 1/3 cup of the cheese and vegetable mixture, then roll them up carefully. Arrange the rolls upright in the dish, top with the remaining marinara sauce, and if you like, add 1 cup of shredded mozzarella and 1/3 cup of grated Parmesan cheese on top. Bake for 40 minutes, then let it sit for 5 minutes before serving. Total time is around 65 minutes, with 25 minutes of prep.