Spinach Ricotta Cannaloni - The 100 recipe K-hallenge

This recipe was inspired by Janet and Greta Podleski from the hit show Eat, Shrink and be Merry! During the period of lent, Adam my son and myself are vegetarian so I'm trying to make eating the 'ol non meat options exciting and fun. I made my own roasted vegetable sauce that pack a punch and makes this recipe sing!

For the roasted vegetable sauce
1 green pepper
3 mushrooms
3 plum tomatoes cut in quarters
1/2 an onion sliced
3 pods of garlic
1 bottled red pepper
3 slices of bottled sundried tomatoes

Fresh lasagna sheets
400 gms light ricotta
200 gms light cottage cheese
3 cups chopped fresh spinach
1 egg
salt pepper

1/2 cup mozarella

Roast everything except the bottled red pepper and sundried tomatoesfor about 40 mins. Puree all the roasted vegetable together with the bottle red pepper and sundried tomato. Add salt and pepper.

Mix the ricotta, cottage cheese, egg, salt and pepper. Add the spinach and fold into the mixture. Place a few tablespoons on each sheet about 6 x 5 inches and roll. Put some sauce at the bottom of a dish. Place the rolled pasta over the top and pour the remaining sauce over the pasta. Sprinkle some mozzarella over the top and bake in a 350 degree oven for 35 mins.