Instructions

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced 1/2 yellow onion, peeled and diced carrot, diced cremini mushrooms, and diced medium eggplant. Sprinkle with a few pinches of kosher salt and cook, stirring regularly, until mostly softened, about 5–7 minutes.
• Pour in the 1 (25-ounce) jar marinara sauce, stir to combine, and bring to a gentle simmer. Taste and adjust seasoning with kosher salt and, if you like heat, a pinch of crushed red pepper. Simmer 2–3 minutes, then turn off the heat and set the sauce aside.
• In a small bowl, stir together 8 ounces ricotta, the zest from 1 lemon, 1/4 teaspoon kosher salt, 1 tablespoon minced Italian parsley, and a pinch of crushed red pepper. Set the ricotta mixture aside.
• Bring a large pot of water to a boil and add a generous pinch of kosher salt. Boil the 1 pound lasagna sheets according to package directions (about 8 minutes) until pliable. Drain and immediately rinse the sheets with lukewarm water to remove surface starch and prevent sticking. Lay cooked sheets flat on a clean cutting board or countertop.
• Preheat the oven to 350°F. Prepare a large baking dish or braiser and set it near your work surface.
• Reserve about 1 cup of the 1 1/2 cups shredded mozzarella for topping later; use the remaining mozzarella for the roll-ups. For each lasagna sheet: spread a few teaspoons of the ricotta mixture into an even layer, leaving a small border at the far edge. Spoon 1–2 teaspoons of the marinara-vegetable mixture over the ricotta, then sprinkle a little of the remaining shredded mozzarella on top. Roll the sheet up tightly and place the roll seam-side down in the prepared baking dish. Arrange the roll-ups snugly next to each other.
• Cover the baking dish with a lid or foil and bake at 350°F for 20 minutes.
• Remove the cover, sprinkle the reserved ~1 cup shredded mozzarella evenly over the roll-ups, and bake uncovered for an additional 5 minutes, until the cheese is melted.
• Remove from the oven, garnish with additional minced Italian parsley if desired, and serve immediately.