Spinach & cheese cannelloni

1. Make the sauce:
In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 10 minutes. Add the carrot and continue to cook, until softened, about 5 minutes. Add the cans of crushed tomatoes (including all of the juices), Italian seasoning, salt and pepper and bring to a boil. Reduce heat and simmer, uncovered, until sauce thickens, about 30 minutes. Adjust seasonings to taste if required. Use your immersion blender to smooth out the sauce.

2. Make the filling:
Combine all of the filling ingredients in a medium sized mixing bowl and set aside.

3. For the pasta:
In a large bowl, add the fresh lasagna sheets and enough warm water to cover them. Soak for a couple of minutes until pliable (don't leave them in for too long). Place them on a paper towel to soak up any extra liquid.

4. Assembly:
Adjust oven rack to the middle position & preheat oven to 375 degrees.
Spread about 1 1/2 cups of the tomato sauce in the bottom of a 9"x13" baking dish.
With the short side of the pasta sheet facing you, spread a heaping 1/4 cup of the filling onto the bottom 3/4 of each pasta sheet (leave the top 1/4 with no filling). Roll up and place seam side down in the baking dish. Repeat until the dish is full, or you've used up all of the pasta sheets.
Top with the remaining sauce.

5. Cooking:
Cover the baking dish with non-stick aluminum foil and bake until heated through and bubbly, approx. 40 minutes. Remove from oven, remove the tin foil and sprinkle the top with the remaining 2 cups of shredded mozzarella. Broil until the cheese is melted and golden brown. Let cool for 10 - 15 minutes before serving.