Assemble: Lasagna sheets.

As per package instructions boil pasta. Cook until it is tender and al dente ( firm enough to bite). Keep a watchful eye on the pasta, it should not get mushy and overcooked.

Drain and spread in a single layer to dry out for couple of minutes.

Wash and chop veggies.

Meanwhile, heat olive oil in a pan, add carrots and beans, cover and cook until they are slightly soft.

Add onions and garlic..

Saute for a minute.

Add zucchini..

Add salt..

Add red chili flakes..

Pour in cream or ricotta cheese.

Mix and set it aside.

Preheat oven @ 375 degree F. Grease a baking dish or cupcake pan. Lay out the boiled pasta in a single layer and spread a layer of marinara sauce.

Generously add veggies.

Sprinkle 2 tablespoon cheese.

Add spinach leaves and...

Roll the lasagna sheet.

Repeat the same process with rest of the sheets.

Grease or line cupcake liners. Spread 1 tablespoon sauce at the base, sprinkle some cheese and place rolled lasagna sheets on top. Fill each lasagna roll with more veggies, some extra sauce and add some cheese..

Place them in the preheated oven to bake for 15-20 minutes.

Let them sit in the pan for 5 minutes.

Sprinkle some Parmesan cheese, add some sauce and enjoy topped with basil or spinach leaves.

Grease a casserole. Pour in enough marinara sauce to cover the base. Sprinkle cheese and..

Arrange rolled lasagna sheets in a single layer.

Spoon some sauce on top of the lasagna.

Add cheese and..

Cover the dish with aluminium foil.

Bake in the preheated oven for 40-50 minutes or until cheese is all melted and bubbly.

Top with chopped basil leaves or spinach leaves and..

Enjoy!!