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Special equipment: six 8-by-4-inch aluminum foil loaf pans
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For the noodles: Cook the noodles according to the package instructions.
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Spray a baking sheet with cooking spray.
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Drain the noodles and transfer them to the prepared sheet.
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For the sauce: Heat the olive oil in a large skillet over medium heat.
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Add the garlic and onions and cook for a minute.
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Add the red peppers and saute for another minute or so.
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Add the mushrooms, yellow squash and zucchini and cook for a few minutes.
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Pour in the wine, add the red pepper flakes and some salt and pepper and stir.
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Pour in the tomatoes, using your hands to squeeze and crush the tomatoes, and add the tomato paste.
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Stir to combine, bring to a simmer and let simmer for 20 minutes or so.
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Stir in the parsley.
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For the ricotta mix: In a bowl, combine the ricotta, Parmesan, eggs, 1/4 teaspoon salt and some pepper.
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To assemble: Grab a foil loaf pan and spoon in 1/4 to 1/2 cup of the sauce on the bottom of the pan.
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Lay out 3 noodles and spoon 1/4 cup of the ricotta mix on each and spread evenly.
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Roll each noodle tightly and place the rolled noodles in the loaf pan on top of the sauce.
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Top with more sauce and sprinkle with shredded mozzarella and Parmesan.
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Repeat with the remaining ingredients.
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Cook immediately, or cover with foil and freeze.
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To cook immediately, bake, uncovered, at 350 degrees F until bubbly, about 25 minutes.
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To cook frozen, remove the loaf pans from the freezer and bake, covered, at 350 degrees F for 40 minutes.
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Uncover and bake until the cheese is nice and bubbly, an additional 10 minutes.
