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1
Combine in a large mixing bowl the three cheeses, the spinach, half the beans, half the oregano, and half the basil.
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2
Set aside.
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3
Cook the noodles al dente.
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4
Cool them under cold water when they're cooked the way you like them.
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5
Preheat the oven.
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6
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.
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7
Transfer half to the spinach and cheese filling and set the other half aside.
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8
Wipe the pan clean.
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9
Add 1 teaspoon of the oil to the same pan and over a medium heat, cook the eggplant for 8 minutes, stirring often.
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10
It's important that the bottom of the pan does not scorch.
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11
Spoon the cooked eggplant into the filling mixture and stir well.
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12
Wipe the pan clean.
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13
Add the remaining oil to the same pan and, over medium heat, cook the red bell pepper for 3 minutes.
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14
Spoon the cooked pepper into the filling mixture.
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15
Wipe the pan clean.
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16
Add the tomato paste to the same pan and, over medium heat, cook until it turns brown--about 5 minutes.
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17
It is very important it doesn't burn but just browns.
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18
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.
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19
Add the canned tomatoes and their liquid, stirring until the tomatoes break into pieces.
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20
Add the remaining beans, oregano, basil, and reserved cooked onions and garlic and cook for 5 minutes at a very low simmer.
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21
Stir in the lemon juice, salt, and black pepper and mix well.
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22
Lay a lasagna noodle flat on a cutting board.
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23
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.
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24
Repeat with the remaining noodles.
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25
Pour the sauce into a baking pan.
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26
Place the lasagna rolls on top, seam side down, and spoon some of the sauce over them.
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27
Cover with aluminum foil and bake for 40 minutes.
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28
Remove the foil, sprinkle with Parmesan cheese and bake for 5 minutes.
