In a six-quart saucepan, cook lasagna with salt according to package instructions.

Rinse each piece in cold water and place on paper towel to dry.

Mix farmer cheese, eggs, and half of the shredded cheese. Season lightly with salt and pepper.

Spread cheese filling onto each piece of lasagna. Roll up, jelly roll style. Place seam side down into a nine- by 13-inch pan.

Preheat oven to 375 degrees Fahrenheit.

Sauté onion until golden brown. Add vegetables and cook for 15-20 minutes, stirring occasionally.

Add remaining ingredients and cook for additional 10 minutes.

Pour cooked vegetables over lasagna rolls. Sprinkle remaining cheese on top.

Cover and bake for 30 to 35 minutes, then uncover and bake another five to 10 minutes.