Instructions

• Preheat the oven to 350°F. Place a large baking dish (about 9-inch braiser or similar) nearby.
• In a medium saucepan over medium heat, warm 1 tablespoon olive oil. Add the diced 1/2 yellow onion, diced carrot, diced cremini mushrooms, and diced medium eggplant. Sprinkle with a few pinches of kosher salt and cook, stirring regularly, until the vegetables are mostly softened, about 5 to 7 minutes.
• Pour the entire (25-ounce) jar of marinara sauce into the pan with the vegetables, stir to combine, bring to a simmer, taste, and adjust seasoning with kosher salt and a pinch of crushed red pepper if you like heat. Turn off the heat and set the sauce aside.
• In a small bowl, combine the 8 ounces ricotta, zest from 1 lemon, 1/4 teaspoon kosher salt, 1 tablespoon minced Italian parsley, and a pinch of crushed red pepper. Stir until evenly mixed.
• Bring a large pot of salted water to a boil. Add the 1 pound lasagna sheets and cook according to the package directions (about 8 minutes, if your package indicates). Drain the sheets and rinse them immediately with lukewarm water to remove surface starch and help prevent sticking. Lay the sheets out in a single layer on a clean counter or cutting board; if they are very wet, gently pat them dry with a clean towel or paper towel.
• Divide the 1 1/2 cups shredded mozzarella into two portions: set aside 1 cup for topping later and reserve the remaining 1/2 cup for filling the roll-ups.
• Spread a thin layer of marinara in the bottom of the prepared baking dish to prevent sticking (use some of the sauce from the pan).
• Working with one lasagna sheet at a time, place a sheet on the board, spoon a few teaspoons of the ricotta mixture onto the sheet, and spread it into an even layer leaving a small border at the top and bottom. Spoon about a teaspoon or two of the vegetable-marinara mixture over the ricotta and sprinkle with a small amount of the reserved 1/2 cup shredded mozzarella.
• Roll the lasagna sheet up tightly from one long side to the other, place the roll seam-side down in the prepared baking dish, and repeat with the remaining sheets and fillings. Arrange the rolls snugly so they support each other (placing seams against another roll can help keep them closed).
• Cover the baking dish with foil or a lid and bake for 20 minutes. Remove the foil, sprinkle the reserved 1 cup shredded mozzarella over the tops of the roll-ups, and bake uncovered for an additional 5 minutes, until the cheese is melted and bubbly.
• Remove from the oven and garnish with additional minced Italian parsley. Serve immediately.