A fun twist on lasagna, these rollups can be the star of your dinner or a hearty party appetizer.
Special Equipment: Six 8-x-4-inch aluminum foil loaf pans.
Cook the noodles according to the package instructions. Spray a baking sheet with cooking spray. Drain the noodles and transfer them to the prepared sheet.
Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and cook for a minute. Add the red peppers and sauté for another minute or so. Add the mushrooms, yellow squash and zucchini and cook for a few minutes.
Pour in the wine, add the red pepper flakes and some salt and pepper and stir. Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste. Stir to combine, bring to a simmer and let simmer for 20 minutes or so. Stir in the parsley.
In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper.
To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan. Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly. Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce. Top with more sauce and sprinkle with shredded mozzarella and Parmesan. Repeat with the remaining ingredients. Cook immediately, or cover with foil and freeze.
To cook immediately, bake, uncovered, at 350ºF until bubbly, about 25 minutes. To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350ºF for 40 minutes. Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.