MM: Vegetable Lasagna Roll-Ups
 ---------- Recipe via Meal-Master (tm) v8.02
       Title: Vegetable Lasagna Roll-Ups
  Categories: Pasta
       Yield: 1 recipe
 ------------------------- FILLING-------------------------
       1 c  Part-skim ricotta cheese
     1/4 c  Part-skim mozzarella cheese
     1/4 c  Freshly grated Parmesan
       8 oz Fresh spinach, washed and
            -coarsely chopped
       1 cn (15 oz) white kidney beans
            -drained and rinsed
       2 tb Fresh chopped oregano
       2 tb Fresh chopped basin
       8 oz Raw lasagna noodles
       3 ts Extra-light olive oil with
            -a dash of sesame oil
       2 c  Chopped onions
       2    Cloves garlic, peeled,
       2 c  Finely diced eggplant
       1 lg Red bell pepper, seeded
            -and finely diced
       2 tb Low-sodium tomato paste
     1/4 ts Red pepper flakes
       1 c  Red wine
       1 cn (16 oz) whole tomatoes
            -with liquid
       1 tb Freshly squeezed lemon juice
     1/2 ts Freshly ground salt
     1/2 ts Freshly ground black pepper
       2 tb Freshly grated Parmesan
   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 to 350F. 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 9 X 13 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.