Vegetable Lasagna Roll-Ups - Ricotta cheese

Method

• Combine in a large mixing bowl the three cheeses, the spinach, half the beans, half the oregano, and half the basil.
• Set aside.
• Cook the noodles al dente.
• Cool them under cold water when they're cooked the way you like them.
• Preheat the oven.
• Pour 1 teaspoon of the oil into a large skillet over medium-high heat and fry the onions and the garlic for 5 minutes, stirring often.
• Transfer half to the spinach and cheese filling and set the other half aside.
• Wipe the pan clean.
• Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the eggplant for 8 minutes, stirring often.
• It's important that the bottom of the pan does not scorch.
• Spoon the cooked eggplant into the filling mixture and stir well.
• Wipe the pan clean.
• Add the remaining oil to the same pan and, over medium heat, cook the red bell pepper for 3 minutes.
• Spoon the cooked pepper into the filling mixture.
• Wipe the pan clean.
• Add the tomato paste to the same pan and, over medium heat, cook until it turns brown--about 5 minutes.
• It is very important it doesn't burn but just browns.
• Stir in the red pepper flakes and the wine, bring to a boil, lower the heat to a simmer and reduce the liquid by about one fourth--about 15 minutes.
• Add the canned tomatoes and their liquid, stirring until the tomatoes break into pieces.
• Add the remaining beans, oregano, basil, and reserved cooked onions and garlic and cook for 5 minutes at a very low simmer.
• Stir in the lemon juice, salt, and black pepper and mix well.
• Lay a lasagna noodle flat on a cutting board.
• Form 1/2 cup of the filling into a rough ball, lay on one end of the lasagna and roll it up end to end.
• Repeat with the remaining noodles.
• Pour the sauce into a baking pan.
• Place the lasagna rolls on top, seam side down, and spoon some of the sauce over them.
• Cover with aluminum foil and bake for 40 minutes.
• Remove the foil, sprinkle with Parmesan cheese and bake for 5 minutes.