recipe: vegetable lasagna roll-ups

taken from: Food Network - Ree Drummond

changes: decreased amount of mushrooms (from 24 oz to 16 oz, and used baby bellas instead), skipped yellow squash, subbed chicken broth for wine, added spinach, forgot to add tomato paste, didn't cook lasagna noodles -- let them soak in water while i chopped & prepped everything else, decreased amount of mozzarella (from 1.5 lbs to 1 lb)

ingredients list:
- 1 lb lasagna noodles 
for sauce:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 lb baby bella mushrooms, chopped
- 2 zucchini, diced
- 1/2 cup white wine, or chicken broth
- 1/2 tsp red pepper flakes
- salt and freshly ground black pepper
- 1 28-oz can diced tomatoes, drained
- 1/4 cup tomato paste
- 1/4 cup chopped fresh parsley
- 1 large handful of spinach
ricotta mix:
- 32 oz ricotta
- 1/2 cup grated parmesan
- 2 eggs
- salt and freshly ground black pepps
- 1 lb shredded fresh mozzerella
- grated parmesan, for sprinkling

to make: 
noodles: cook the noodles according to the package instructions, then rinse under cold water and set aside until ready to use. OR -- soak in hot/warm water until ready to use (they should soften by the time the ingredients are prepped)

sauce: heat olive oil and a large skillet over medium eat. add the garlic & onions and cook for a minute. add red peppers and saute for another minute or so. add the mushrooms, zucchini, and spinach and cook for a few minutes. pour in the wine (or broth), and add the red pepper flakes, some salt & pep and stir. pour in the tomatoes and tomato paste. stir to combine, then simmer for about 20 minutes or so. stir in the parsley when removing from heat.

ricotta mix:
in a bowl, combine the ricotta, parmesan, eggs, 1/4 teaspoon salt and some pepper.

to assemble: in large rectangular baking pan, spoon half the sauce on the bottom of the pan. spread out noodles on a work space, and spoon 1/4 cup of the ricotta mix onto each one, spreading it evenly across the noodle. roll each noodle + cheese mix tightly, and place rolled noodles in the pan on top of the sauce. top with remaining sauce, and sprinkle with mozzarella and parmesan. bake immediately at 350 degrees F for about 25 minutes, uncovered, until bubbly. to cook from frozen, bake covered at 350 F for about 40 minutes, then uncover and bake until cheese is bubbly, about and additional 10 minutes. 

(this can also be prepped in separate trays / loaf pans if freezing separately)