1-Getting Started with Roasting and Prep: Start by preheating your oven to 400°F, which is key for getting those veggies nice and tender. Toss your carrots, red bell pepper, red onion, and garlic cloves with 2 tablespoons of olive oil, then spread them out on a foil-lined baking sheet. Pop them in for about 15 minutes to kick off the roasting.

2-Preparation of Marinara Sauce: While that’s happening, you can multitask by making the marinara sauce. Heat 2 tablespoons of olive oil in a saucepan, sauté the minced garlic for 30 seconds, then add the crushed tomatoes, fresh basil, red pepper flakes if you like a bit of heat, and season with salt and pepper. Let it simmer for 30 minutes to develop that rich flavor it’s worth the wait!

3-Continued Roasting and Veggie Prep: After the first roasting stage, add the broccoli, mushrooms, zucchini, and yellow squash to the baking sheet. Drizzle with the remaining 2 tablespoons of olive oil, season again, toss everything together, and bake for another 10-15 minutes until all the veggies are tender. Don’t forget to skin and mince those roasted garlic cloves and mix them back in for extra punch.

4-Cooking Noodles and Preparing Cheese Mixture: While the veggies finish up, cook your 12 lasagna noodles according to the package directions. In a bowl, blend the ricotta, egg, fresh parsley, 1 1/2 cups of mozzarella, Asiago, and Parmesan cheeses, along with a bit of salt and pepper. Once everything’s ready, spread 1/4 cup of marinara in a 13×9 inch baking dish, lay out the noodles, add 1/4 cup of cheese mixture and veggies on each, top with 1 tablespoon of marinara, and roll them up tightly.

5-Baking the Roll Ups: Place the rolls seam side down in the dish, cover with the rest of the sauce and the remaining 3/4 cup mozzarella, then tent with foil. Bake covered for 25 minutes, uncover, and bake 10 minutes more until it’s bubbly and golden. Let it rest for a few minutes before serving trust me, it’ll be worth it for that perfect bite.