Scale

8 large lasagna sheets or egg roll wrappers

1 zucchini, grated

1 carrot, grated

1 bell pepper, finely diced

1 cup spinach, chopped

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon dried oregano

1 cup ricotta cheese

½ cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 cup marinara sauce

1 tablespoon fresh basil or parsley, chopped (for garnish)

Prepare the Filling

Heat olive oil in a pan over medium heat.

Add onion, bell pepper, zucchini, and carrot, cooking for 3–4 minutes until softened.

Stir in garlic, spinach, salt, pepper, and oregano. Cook for another 2 minutes. Remove from heat and let cool slightly.

In a bowl, mix ricotta, mozzarella, and Parmesan cheese. Add the sautéed vegetables and stir to combine.

Assemble the Rolls

Preheat oven to 190°C (375°F).

If using lasagna sheets, cook according to package instructions until al dente, then drain and pat dry.

Lay out the lasagna sheets or egg roll wrappers and spread 2–3 tablespoons of the filling on each.

Roll tightly and place seam-side down in a greased baking dish.

Bake the Rolls

Pour marinara sauce over the rolls and sprinkle with extra mozzarella cheese.

Cover with foil and bake for 20 minutes.

Remove foil and bake for another 10 minutes until cheese is golden and bubbly.

Serve

Garnish with fresh basil or parsley and serve warm.