Preheat the oven to 180º C (375º F).

Cook the pasta according to the package directions. Let cool and drizzle with some oil.

Heat oil in a saucepan over medium heat. Brown the zucchini, mushrooms, pepper, onion, and garlic for 5 minutes, stirring occasionally. Let cool.

In a bowl, combine the vegetables with the béchamel sauce and half of the Armstrong Pizza Mozzarella Cheese.

On a work surface, cover each sheet of lasagne with the mixture and roll it up.

Coat the bottom of an ovenproof dish with half of the tomato sauce. Place the rolls on the sauce.

Pour the rest of the tomato sauce over the rolls. Sprinkle with the remaining cheese.

Cook on the middle oven rack for 20 minutes.