Roasted Vegetable Lasagna Roll Ups - Cooking Classy
"Lasagna roll ups have been some of my most popular posts so I've decided to give the people what they love with another lasagna roll ups post :). So far..."
INGREDIENTS
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2 Tbsp extra virgin olive oil
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1 clove garlic (, minced)
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1 (28 oz) can crushed tomatos ((I prefer Contadina crushed Roma))
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2 Tbsp chopped fresh basil
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1/4 tsp red pepper flakes ((optional))
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Salt and freshly ground black pepper
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1 cup sliced carrots
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1 red bell pepper (, seeded, cored & diced into 3/4-inch pieces)
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1/2 medium red onion (, diced into 3/4-inch pieces)
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10 cloves garlic (, skins left on)
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4 Tbsp olive oil (, divided)
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2 cups broccoli florets (, chopped into small pieces)
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8 oz mushrooms (, sliced)
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1 medium zucchini (, chopped into 1/6-inch thick slices)
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1 medium yellow squash (, chopped into 1/6-inch thick slices)
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12 whole wheat lasagna noodles ((regular semolina noodles would be fine))
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1 (15 oz) container low-fat ricotta
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1 large egg
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1/4 cup chopped fresh parsley
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2 1/4 cups shredded mozzarella cheese (, divided (10 oz))
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1/2 cup finely shredded Asiago cheese ((2 oz))
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1/2 cup finely shredded Parmesan cheese ((2 oz))
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