In a large pot, cook the lasagna noodles as per the directions on the box.
Whole the noodles are cooking, heat the oil in a large skillet.
When the oil is heated, add the spinach to the skillet. Cook the spinach down, and then set aside in a bowl. Line the bowl with a paper towel so remove any excess moisture or oil.
In a large bowl, combine the ricotta, Parmesan, grated zucchini, grated carrots, and spinach.
Once the noodles are cooked. Lay them out on a pan so you can work quickly.
Divide the cheese/veggie filling across all noodles. Spoon it onto each noodle and use the back of the spoon to spread it down the entire length of the noodle.
Do the same with half of the marinara sauce. Spoon sauce onto the cheese/veggie mixture on each noodle and use the back of the spoon to spread the sauce down the length of the noodle.
Starting from the bottom (end of the noodle closest to you), gently roll the lasagna noodle up.
This recipe perfectly fills a 13 X 9 dish, but whichever dish or container you choose to use, spoon marinara sauce to cover the bottom surface.
Add the roll ups to your baking dish.
Cover the lasagna roll ups with the remaining marinara.
Top the lasagna roll ups with shredded mozzarella.
If freezing, freeze your lasagna roll ups unbaked. Place a layer of plastic wrap on the top, then cover with foil.
To bake, preheat oven to 375°F and bake for 45 minutes until warm through out. If baking from frozen, increase time to approximately 90 minutes.