Aspargus Mushroom Cannelloni

Ingredients

• For the crespelle
• 3/4 cup egg substitute (3 eggs)
• 1 cup whole wheat pastry flour
• 1 cup water
• 1/2 teaspoon salt
• For the filling:
• 2 teaspoons olive oil
• 8 ounces goat's milk ricotta (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 and pepper to taste
• For the marinara:
• 2 teaspoons olive oil
• 1 medium green pepper, thinly sliced
• 1 medium red pepper, thinly sliced
• 1 medium onion, 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 or Parmesan cheese, shredded (for topping)
• 1/2 cup Italian parsley, chopped (for topping)
• Cannelloni

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