Beef and Vegetable Cannelloni

In a pot, add Olive Oil (as needed) , Garlic (2 cloves) , Yellow Onion (1) , Celery (2 stalks) , and Carrot (1) . Cook over medium-high heat for 5 minutes, or until onions have softened.

Add Ground Beef (1.1 lb) . Stir, breaking meat up, for 5 minutes, or until the beef has browned.

Add Canned Tomato Sauce (1.1 lb) , Worcestershire Sauce (2 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Reduce temperature to low and allow to simmer for 10 minutes, or until the sauce has thickened.

In a lightly greased 20x30-centimeter glass baking dish, spread Tomato Sauce (9 oz) over the base.

Take 1/3 cup of the meat mixture and put it along the edge of one of the Lasagna Sheets (8) . Roll up the sheet and transfer it to the baking dish. Repeat until ingredients are used up.

Top cannelloni with half of Ricotta Cheese (9 oz) , Canned Tomato Sauce (9 oz) , and another layer of ricotta cheese. Sprinkle over Cheddar Cheese (1 cup) . Cover with kitchen foil.