Roasted Vegetable Lasagna Roll Ups

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• 2 Tbsp extra virgin olive oil
• 1 clove garlic (minced)
• 28 oz crushed tomatos (I prefer Contadina crushed Roma)
• 2 Tbsp chopped fresh basil
• 1/4 tsp red pepper flakes (optional)
• As Needed Salt
• As Needed black pepper
• 1 cup sliced carrots
• 1 each red bell pepper (seeded, cored & diced into 3/4-inch pieces)
• 1/2 each medium red onion (diced into 3/4-inch pieces)
• 10 cloves garlic (skins left on)
• 4 Tbsp olive oil (divided)
• 2 cups broccoli florets (chopped into small pieces)
• 8 oz mushrooms (sliced)
• 1 each medium zucchini (chopped into 1/6-inch thick slices)
• 1 each medium yellow squash (chopped into 1/6-inch thick slices)
• 12 each whole wheat lasagna noodles (regular semolina noodles would be fine)
• 1 each container low-fat ricotta
• 1 each large egg
• 1/4 cup chopped fresh parsley
• 2 1/4 cups shredded mozzarella cheese (divided, 10 oz)
• 1/2 cup finely shredded Asiago cheese (2 oz)
• 1/2 cup finely shredded Parmesan cheese (2 oz)

1. Heat oven to 400 degrees. In a small saucepan heat 2 Tbsp olive oil over medium heat. Add garlic and saute 30 seconds.
2. Stir in crushed tomatoes, fresh basil, optional red pepper flakes and season with salt and pepper to taste. Bring just to a bubble, then reduce heat to low and simmer 30 minutes.
3. Meanwhile, Line a cookie sheet with aluminum foil and place carrots, red bell pepper, red onion and garlic cloves on foil and toss with 2 Tbsp olive oil, spread veggies into an even layer and bake 15 minutes.
4. Remove from oven and add broccoli, mushrooms, zucchini and squash, drizzle veggies with 2 additional Tbsp olive oil, season with salt and pepper to taste.
5. Toss veggies and return to oven, bake 10 - 15 minutes longer until tender. Remove from oven. Skin and mince garlic then return to veggie mixture and set aside.
6. While veggies are roasting, cook lasagna noodles according to directions listed on package. In a mixing bowl, using a fork, blend together ricotta, egg and parsley.
7. Stir in 1 1/2 cups of the mozzarella, the Asiago and Parmesan cheese, then season with salt and pepper to taste. Drain lasagna noodles and align noodles side by side on a large sheet of wax or parchment paper
8. Spread 1/4 cup red sauce into an even layer in a 13 by 9-inch baking dish.
9. To assemble lasagna roll ups, spread 1/4 cup of the ricotta mixture into an even layer over each lasagna noodle, then divide roasted vegetables evenly over cheese layer (preferably beginning with a layer of zucchini/squash, then spreading other veggies over those).
10. Spoon 1 Tbsp of the red sauce evenly over veggies (along length of lasagna). Roll lasagna up, while covering sides as needed to prevent filling from spilling out sides (they will be pretty full). Transfer to baking dish placing roll ups side by side.
11. Cover with remaining red sauce (being sure to cover tops of roll ups entirely so noodles don't dry on edges) and sprinkle with remaining mozzarella cheese.
12. Tent baking dish with foil (don't let it touch cheese or it will stick), and bake in preheated oven 25 minutes, then uncover and bake 10 minutes longer. Serve warm garnished with fresh parsley or basil if desired.
13. Recipe Source: Cooking Classy, adapted slightly from my traditional Lasagna Roll Ups