Heat three tablespoons of olive oil in a large skillet over medium heat.

Add the cubed vegetables to the skillet, stir until all vegetables are coated in olive oil. Sauté over medium heat, stirring occasionally, for 10-15 minutes, until the vegetables start to caramelize around the edges.

Bring a large pot of salted water to a boil. Drop in the noodles and cook according to package instructions. When done, drain, and set off to the side for later.

Preheat the oven to 350 degrees F.

Add the red onion, salt, pepper, crushed red pepper, and oregano to the pan. Stir to combine. Sauté for five minutes until onions start to become translucent.

Turn the heat up to medium/high heat. Add in the tomatoes, garlic, and balsamic vinegar. Stir to coat all the vegetables. Cook for five minutes until the tomatoes start to break down.

Reduce the heat to low. Add in the herbs, mix. Turn off the heat after a minute.

Lay a cooked lasagna noodle out flat. Place a few spoonfuls of the cooked vegetables on to the noodle. Carefully roll the noodle up. If a few vegetables fall out, don’t worry. Place rolled up noodle, seam side down, into a small oven-safe dish with a little bit of marinara in the bottom of it. Continue that process until all noodles are filled and rolled up.

Cover with marinara and parmesan. Bake for ten minutes until cheese is melted. Serve right away. Store in an airtight container in the refrigerator for three days. Reheat in the microwave or in the oven.