In a bowl that doesn't have to be microwave-safe, combine the ricotta cheese, cottage cheese, eggs, Parmesan cheese, salt, and pepper. Stir until the ingredients are mixed and set the bowl aside.

Then in a microwave-safe bowl combine the peppers, onion, garlic, and oil. Microwave the vegetables for 5 to 6 minutes, until the vegetables are tender. Stir the carrot and zucchini into the cooled vegetables. Set the bowl aside for a bit.

Smash the tomatoes a little with a fork. Then stir in the tomato paste and the wine, until the mixture is pretty smooth. You can substitute water or grape juice for the wine or any other liquid. Mix in the parsley, salt, sugar, basil, oregano, and bay leaves. Microwave the mixture on high for 10 minutes. Fish out the bay leaves and discard them.

Grease a 9x13 pan and fill it with 1 cup of tomato sauce. Now you are ready to start assembling the lasagna rolls.

Drain the noodles and pat them dry as you need them. Lay 2 noodles end to end and overlap them about an inch. Spread the noodles with the ricotta mixture, then cover the ricotta with vegetables, sprinkle with cheese, and spoon some tomato sauce over the cheese. Now you're ready to roll it up. You will have more luck if you don't overload the noodles with filling.

To form the rolls, start at one end and roll the noodle like a sleeping bag. When you get to the end, secure it with a wooden toothpick. Place the rolls in a ring around the outer edge of the dish. Do not place any rolls in the center of the dish.

Microwave the rolls for 5 minutes, then let them stand for 10 minutes to set before eating. If you think making the lasagna rolls seems like too much trouble, you can make a pan of lasagna with this same recipe. Cover the bottom of the dish with noodles and make layers of ricotta, vegetables, mozzarella, and sauce. End with a layer of mozzarella cheese on top.