Vegetable Lasagna Rollups

5oz                Lasagna noodles (8 or 9 dried noodles)

1T                 Olive oil

½                  Medium Onion

2cloves         Garlic

½                  Red bell pepper

12oz              Cremini mushrooms

2                   Yellow or Zucchini squash (diced)

14oz              Diced tomatoes

2T Tomato Paste

1/4C              White wine

2T             Chopped parsley

1/4t               Kosher salt

                     Freshly ground black pepper

1/4t               Red pepper flakes

15oz              Ricotta cheese

1                   Egg

1/4C              Parmesan

1/2lb              Thinly sliced mozzarella cheese

                     Extra Parmesan cheese for sprinkling

Preheat oven to 350F

Cook noodles according to package instructions and drain

Lay noodles flat on sheet of aluminum foil

Heat olive oil in a large skillet over medium heat

Add onions and garlic and cook for a minute

Add diced red peppers and sauté for another minute

Add squash and mushrooms and cook for a few minutes

Pour in wine

Add salt, pepper, and red pepper flakes

Add the tomatoes and tomato paste

Stir

In a separate bowl combine ricotta, egg, Parmesan cheese, salt, and pepper

To assemble

Spread a little sauce into the bottom of a 9x 13 pan, or a smaller foil loaf pan

Spread 2-3T of ricotta filling on each noodle

Roll the noodles up and lay them sideways in the pan

Top with the remaining sauce, plenty of grated mozzarella, and grated Parmesan

Bake at 375F for 20 minutes, or until hot and bubbly

If baking from frozen, bake covered in foil at 350F.

Remove foil and bake for another 15 minutes, or until the lasagna is done