Cook lasagna noodles.
Cook all vegetables in lightly salted water till soft. Drain, mash until smooth.
Prepare matza ball mix, mix with vegetables.
Preheat oven to 350
Lay lasagna flat, dry with paper towel, spread a thin layer vegetable mixture over lasagna, not till curly edge. Roll up tightly in jelly roll fashion, seam down.
Place onion, garlic, oil into 16 x 10 pan, sprinkle salt, paprika, & black pepper. Put lasagna down, add 1 1/2 c water, cover pan, bake for an hour.
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