Vegetable Lasagna Roll ups

Bring a pot of salted water to a boil over high heat. Once the water is boiling, add lasagna noodles and cook for time indicated on package. Drain the pasta, rinse and transfer to a bowl.

Cut and trim the tough stems away from the kale. Stack few the leaves on top of each other. Roughly cut the leaves. Wash the kale leaves and set aside to drain.

In a saucepan, add the extra-virgin olive oil over medium heat. Add pearl onions and red pepper flakes and cook for few minutes (2 minutes or so). Add garlic and cook for about 30 seconds before the garlic gets brown.

Add the yellow pepper, broccoli florets and zucchini. Cook the mix for about 3 or 4 minutes or until the veggies are soft. Turn the heat lower and add the kale, stirring until wilted. Finally, season to taste with salt, pepper and red chili flakes.

Ladle about 1 cup of tomato sauce in a baking dish and spread it well.

Start assembling your lasagna roll ups by placing wax paper, aluminum foil or a clean cutting board on the counter. Lay out lasagna noodles. Spread about 3 tablespoons of the tomato sauce and 1/3 cup of the veggies over each individual lasagna noodle. Sprinkle mozzarella cheese.

Carefully roll up and place seam side down in rows in the baking dish. After that, use remaining tomato sauce to top the lasagna rolls. Sprinkle Parmesan and mozzarella cheese on top.

Bake covered with foil for approximately 30 minutes. Remove the foil and bake for 15-20 minutes more until cheese is melted.