Ingredients
2tbspextra virgin olive oil
1clovegarlic,minced
28ozcrushed tomatoes
2tbspfresh basil,chopped
¼tspred pepper flakes,optional
salt and freshly ground black pepper
1cupcarrots,sliced
1red bell pepper,seeded, cored & diced into ¾-inch pieces
½red onion,medium, diced into ¾-inch pieces
10clovesgarlic,skins left on
4tbspolive oil,divided
2cupsbroccoli florets,chopped into small pieces
8ozmushrooms,sliced
1zucchini,medium, chopped into ⅙-inch thick slices
1yellow squash,medium, chopped into ⅙-inch thick slices
12whole wheat lasagna noodles,or regular semolina noodles
15ozlow-fat ricotta
1egg,large
¼cupfresh parsley,chopped
2¼cupsmozzarella cheese,shredded and divided
½cupAsiago cheese,finely shredded
½cupParmesan cheese,finely shredded
Preparation
Heat oven to 400 degrees F. In a small saucepan, heat 2 tablespoons of olive oil over medium heat.
Add garlic and saute for 30 seconds.
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.
Line a cookie sheet with aluminum foil and place carrots, red bell pepper, red onion, and garlic cloves on foil and toss with 2 tablespoons olive oil, spread veggies into an even layer, and bake 15 minutes.
Remove from oven and add broccoli, mushrooms, zucchini, and squash.
Drizzle veggies with 2 additional tablespoons of olive oil and season with salt and pepper to taste.
Toss veggies and return to oven. Bake 10 to 15 minutes longer until tender.
Remove from oven. Skin and mince garlic then return to veggie mixture and set aside.
While veggies are roasting, cook lasagna noodles according to the directions listed on the package.
In a mixing bowl, using a fork, blend together ricotta, egg, and parsley.
Stir in 1½ cup 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.
In a 13-inch by 9-inch baking dish, spread ¼ cup of the red sauce in an even layer.
To assemble lasagna roll-ups, spread ¼ cup of the ricotta mixture into an even layer over each lasagna noodle.
Divide roasted vegetables evenly over the cheese layer (preferably beginning with a layer of zucchini/squash, then spreading other veggies over those).
Spoon 1 tablespoon of the red sauce evenly over veggies (along the length of lasagna).
Roll lasagna up, while covering sides as needed to prevent filling from spilling out the sides.
Transfer to a baking dish, placing roll ups side by side.
Cover with remaining red sauce and sprinkle with remaining mozzarella cheese.
Tent baking dish with foil and bake in preheated oven for 25 minutes.
Uncover and bake 10 for minutes longer. Serve warm garnished with fresh parsley or basil if desired.
