Roasted Vegetable Lasagna Roll-Ups

12 whole wheat lasagna noodles
1 large eggplant
2 small zucchinis
1 c. baby spinach
8 oz. white button mushrooms
2 bell peppers
2 skinless chicken breasts
1/4 c. shredded carrots
1 28 oz. can chopped tomatoes
1 26 oz. box Pomi tomatoes
1 tbsp. olive oil
1 tbsp. sugar
1 15 oz. container fat-free ricotta cheese
1/4 c. shredded part-skim mozzarella cheese
1 egg, beaten
1 oz. grated parmesan cheese
3 cloves garlic
1 tbsp. dried parsley
1 tbsp. dried oregano
salt and pepper
2 tbsp. fresh basil, chopped

Cook noodles according to directions. Broil two chicken breasts seasoned with salt and pepper. Cool and shred. Spray 2-3 cookie sheets lightly with cooking spray, then slice mushrooms, eggplant, zucchini, peppers and put garlic in foil, and season w/ s & p. Roast on 400 degrees for 15 minutes on each side. Roast garlic an additional 20 minutes on 450. Chop vegetables into bite-sized pieces. Add to tomato sauce and cook for at least 30 minutes. Add sugar and salt and pepper to taste. Add 1 tbsp. of olive oil if necessary. Wilt spinach and carrots in a small amount of boiling water. Chop spinach and add to ricotta, 1 beaten egg, and mozzarella. Chop carrots and add to sauce. Season with herbs, salt and pepper.

Put some sauce on the bottom of an 11x17-inch pan. Lay out a noodle and layer with a small amount of sauce, cheese mixture, then shredded chicken. Roll and place in the pan. Repeat with remaining ingredients. Top with 2 cups of sauce and parmesan cheese. Bake on 375 for 40 minutes.

Serving Size: 12 servings, 1 roll-up each