A picture is worth a thousand words

I made these meatless lasagna rolls last Sunday. They were spectacular. Although, I would probably change the sauce that I used. Here's the recipe:
-10 lasagna rolls (I only ended up using 8)
-1 egg
-1 lb ricotta
-1&1/2 cups fresh mozzarella
-1/2 cup parmesan
-1 cup veggies, such as spinach, mushrooms, zucchini, broccoli, tomatoes, finely chopped (I used more than a cup - two small-ish tomatoes, a handful of spinach, half a zucchini and about a half cup chopped broccoli)
-1/4 cup chopped fresh parsley
-garlic salt and pepper to taste
-2 cups tomato sauce
1. Cook lasagna noodles according to package directions. Drain.
2. Preheat oven to 350 degrees F.
3. In a large bowl, combine egg, ricotta, half of the mozzarella, parmesan, veggies, parsley, garlic salt, and pepper. Mix well.
4. Spread the noodles out on a cutting board. Spread a thin layer of the veggie mixture evenly over each noodle.
5. Starting at one end, roll up each noodle.
6. In a shallow baking dish, spread 1 cup of the tomato sauce on the bottom.
7. Add the rolls, seam side down, so they don't unroll and fall apart. Add remaining tomato sauce and remaining mozzarella cheese on top of the rolls.
8. Bake for 30 to 40 minutes or until cooked through and cheese is melted.