Vegetable Lasagna Rolls with Roasted Red Pepper Sauce

Preheat oven to 350 F. (If you are making the Roasted Red Pepper Sauce right now, start with that first and preheat the oven to 400 F. After peppers are roasted you can then reduce heat to 350 F). Recipe for the sauce is below.

For the lasagna:
Heat olive oil in a medium skillet over medium heat. Add minced garlic, cook for 1-2 minutes. Toss in kale and a pinch of salt and cook for 3-4 minutes until kale is cooked through and slightly wilted. Remove from heat and let it cool slightly.

In a medium bowl combine ricotta cheese, egg, 1 cup mozzarella cheese, Parmesan cheese, parsley flakes and a pinch of salt and pepper. Gently fold in spinach, kale mixture and carrots. Add salt and pepper to taste.

Lay a thin layer of red pepper sauce on the bottom on 9″x13″ casserole pan.

To assemble vegetable rolls. Lay one lasagna noodle on a clean surface, add desired amount of mixture to one end of the noodle. Roll the noodle up with mixture inside. Place lasagna rolls in pan, seam side down. Continue to assemble each roll until all of the filling mixture is used. Top the rolls with the remaining red pepper sauce.

Bake for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella cheese and bake for 10 additional minutes or until cheese is melted and bubbly.

Let sit for 5-10 minutes before serving.

For Roasted Red Pepper Sauce:

Preheat oven to 400 F.

Toss red peppers with a splash of olive oil and place them skin side down on a baking sheet. Roast them at 400 F for 15-20 minutes until skin is slightly charred.

Place roasted red peppers in the bowl of a food processor or blender and blend until pureed.

In a medium saucepan melt butter over medium heat. Add flour to melted butter and stir until well incorporated. Slowly pour in milk and continue to stir until mixture is thick. Stir in mozzarella cheese until melted, then add the red pepper puree. Stir until blended. Add salt and pepper to taste. Remove from heat.