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1
Make the filling for the rolls: In a small nonstick pan over medium heat, saute garlic in a Tablespoon of oil for about 2 minutes.
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2
Add bell pepper, black beans, and 1-2 teaspoons of each the dried spices.
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3
Saute for about 3-5 minutes, until garlic is fragrant.
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4
Remove from heat and put into a small heat-safe bowl.
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5
Add the ricotta cheese and fresh basil (if using), stir to combine.
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6
Add a small handful about 1/4 to 1/3 of the shredded mozzarella and the grated parmesan cheese.
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7
Mix well.
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8
Pour tomato sauce into a small bowl and season with more (1-2 teaspoon each) dried spices, salt, and pepper.
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9
Add a splash of olive oil and the red pepper flakes; stir.
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10
Put a few spoonfuls of the sauce into the bottom of a small (8x8) baking dish.
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11
Using a spoon, scoop out some of the filling, and add it to a lasagna noodle, rolling the noodle around the filling.
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12
If filling comes out, place your index finger and thumb over the open ends and pinch the filling back into the roll.
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13
Place the roll, seam side down in baking dish.
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14
Repeat until all the noodles are used.
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15
Pour remaining sauce over rolls.
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16
Sprinkle mozzarella cheese over the top and cover with foil.
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17
At this point you can either keep it in the fridge until youre ready for dinner, or bake immediately (or you could stash it in the freezer for another day).
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18
When ready to bake, preheat oven to 375F and bake, covered in foil, 45 minutes to an hour, til heated through and sauce is bubbling a bit.
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19
Then remove foil, and bake an additional 5-10 minutes until cheese is browned.
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20
Allow to cool about 10-15 minutes before serving, then enjoy.
