When Kacey Bruno told us about her Vegetable Lasagna Roll-Ups we were elated to try them! What’s better than veggies and cheese? To make these you need olive oil, 1 large bunch of broccoli, 1 bag of baby carrots, 1 box of lasagna noodles, 1 container of ricotta cheese, 1 tsp. garlic powder, 1 tsp. oregano, basil leaves, salt, 2 cups shredded mozzarella, and 2 jars tomato sauce. Begin by preheating the oven to 350 degrees. Next, chop the broccoli and carrots into small pieces and sauté in a skillet with olive oil under tender (about 7 minutes). Remove from the heat and place in a large bowl. Refrigerate until cool. Meanwhile, cook the lasagna noodles. Once cooked, lay out flat until cool. Combine ricotta cheese, garlic powder, oregano, and salt to taste. Add the broccoli and carrots; mix well with a spoon. Fill the bottom of a baking pan with tomato sauce and set aside. Next, using a spoon, place this mixture onto the length of each lasagna noodle. Leave a ½ inch at the end of each noodle so that the rollups don’t overflow. Roll tightly and place them seam side down into the baking pan. Cook in the oven for 45 minutes. Remove the pan from the oven and top the roll-ups with more tomato sauce; cook for 15 more minutes. Garnish with basil leaves and serve!