Aspargus-Mushroom Cannelloni

• 3/4 cup egg substitute 3 eggs
• 1 cup whole wheat pastry flour
• 1 cup water
• 1/2 teaspoon salt
• 2 teaspoons olive oil
• 8 ounces ricotta goat's milk, you can substitute low-fat
• 8 ounces part-skim mozzarella shredded
• 8 ounces brown mushrooms thinly sliced
• 1 bunch asparagus about 16 stalks, woody parts removed and finely chopped
• 2 tablespoons Italian parsley chopped
• salt
• pepper
• 2 teaspoons olive oil
• 1 green pepper medium, thinly sliced
• 1 red pepper medium, thinly sliced
• 1 onion medium, thinly sliced
• 4 cloves garlic minced
• 29 ounces crushed tomatoes
• 6 ounces tomato paste
• 1/2 cup red wine
• 1/2 cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 cup pecorino cheese shredded, for topping
• 1/2 cup Italian parsley chopped, for topping
• cannelloni

1. In a medium saucepan, heat oil over medium-high heat. Add peppers and onion and saute until tender. Add garlic and saute for about 1 minute. Add tomatoes, paste, wine, balsamic, basil and oregano and bring to a boil. Reduce heat to a simmer, cover and let cook at least 30 minutes. (Longer is better, so stretch it out as long as you can!)
2. Meanwhile, whisk together crespelle ingredients. Heat an 8-inch skillet over medium-high and lightly oil. Pour just under 1/4 cup of batter (about 3 tablespoons) into skillet and roll to cover the bottom evenly. Cook until top is just dry, about 1 minute. Flip and cook and additional 30 seconds. Repeat, separating crespelle with wax paper.
3. Once your crespelle are made, heat oil for your filling in a large skillet over medium-high heat. Add mushrooms and saute until tender. Add asparagus and continue to cook until moisture is cooked down. Pour mushrooms and asparagus into a bowl and allow to cool. Mix in cheeses.
4. Preheat oven Spoon about 3-4 tablespoons of filling into each crespelle, roll tightly and place in a 9x13 casserole dish. Top with sauce and pecorino and Parmesan, bake for 15 minutes. Remove from the oven and let rest 5 minutes before serving.
5. Serve topped with chopped parsley.

egg substitute, whole wheat pastry flour, water, salt, olive oil, ricotta goats milk, mozzarella, brown mushrooms, stalks, italian parsley, salt, pepper, olive oil, green pepper, red pepper, onion, garlic, tomatoes, tomato paste, red wine, balsamic vinegar, basil, oregano, pecorino cheese, italian parsley, cannelloni

Taken from www.yummly.com/recipe/Aspargus-Mushroom-Cannelloni-1646503 (may not work)